Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowl
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture begins to steam.
2. In a mixing bowl, whisk together the egg yolks, remaining sugar, vanilla extract, and salt until the mixture becomes pale and thick.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the custard mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the custard from the heat and strain it through a fine mesh strainer into a clean mixing bowl.
6. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours or overnight.
7. Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
8. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter ice cream.
- Vanilla extract can be substituted with other flavorings such as almond extract or coffee extract.
Variations:
- Add mix-ins such as chocolate chips, chopped nuts, or fruit to the churned ice cream before freezing.
- Use different types of milk such as almond milk or coconut milk for a dairy-free version.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent the eggs from curdling.
- Chill the custard thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chocolate sauce, caramel sauce, sprinkles, chopped nuts.
Pairings:
Serve the ice cream with a warm fruit crisp or pie for a delicious dessert.
Suggested side dishes:
None
Troubleshooting advice:
- If the custard curdles, strain it through a fine mesh strainer to remove any lumps.
- If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the custard to at least 160°F to ensure that any harmful bacteria are killed.
- Store the ice cream in a freezer that is set to 0°F or below to prevent bacterial growth.
Food history:
Custard-based ice cream has been around since the 18th century and was a popular dessert among the wealthy.
Flavor profiles:
Creamy, rich, vanilla.
Serving suggestions:
Serve the ice cream as a dessert after a meal or as a sweet treat on a hot day.
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