I love making ice cream. Its my favorite thing to bring to dinner parties and lawn hangs. It takes about thirty minutes to assemble the base and twenty minutes to churn it up. Its a showstopper. So decadent. Enjoy!!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- Pinch of fine sea salt
- 6 egg yolks
- Vanilla or other flavorings as desired
Instructions
- Warm the cream, milk, sugar, and salt in a saucepan until hot and the sugar dissolves.
- In another bowl, whisk the yolks.
- Slowly whisk some of the hot dairy into the yolks to temper them – we don’t want any scrambled eggs!
- Pour everything back into the pot and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Strain into a bowl, add flavorings, and chill thoroughly (preferably overnight).
- Churn in an ice cream maker, then freeze until firm.
The most common ice creams I make are:
Year Round:
Coffee
Chocolate
Almond Extract and Cardamom
Vanilla Bean
Seasonal:
Strawberry
Lemon
Mint
Here is a link to the ice cream containers that I like to store my ice cream in.
