An ice cream maker is a game changer. It opens up new horizons for what can be mixed into cold, cold, deliciously-cold cream and sugar (and oftentimes eggs). Making ice cream is almost like making a homemade soup where you just use what’s in the cabinet, fridge, etc., to turn out a delicious meal, or in this case a cold treat! Maple syrup and bacon? Good for breakfast AND in your ice cream. Left-over brownies? Throw those bits into your ice cream party machine.
Ice Cream Base
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
- Heat milk and cream over medium-low heat and bring to just a boil.
- Prepare an ice bath in a large bowl (partially filled with ice water), and place a slightly smaller bowl on top. Place a strainer over the slightly smaller bowl.
- In a medium bowl, beat the yolks and sugar with a mixer or whisk until it is pale and thick. Slowly (very slowly) pour the warmed milk and cream into the yolk mixture, whisking constantly. Return the combined mixture back into the saucepan. Stir constantly over low heat until it thickens slightly and coats the back of a wooden spoon (approximately 3 - 5 minutes). Do not boil or overcook.
- Strain the mixture into the top bowl and bring to room temperature over the ice bath, stirring occasionally (approximately 20 minutes). Stir in the vanilla extract during this cooling period.
- Cover and refrigerate two hours or overnight. (Yields approximately 4 cups).
Approximately 2 hours, Serves 5 to 6.
Add some flavor with our Salted Dulce de Leche Ice Cream recipe.
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