Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowl
Step-by-step instructions:
1. In a saucepan, heat the heavy cream and whole milk over medium heat until it starts to steam. Do not let it boil.
2. In a mixing bowl, whisk together the egg yolks and sugar until it becomes pale yellow and creamy.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 310
Fat: 23g
Saturated Fat: 14g
Cholesterol: 200mg
Sodium: 40mg
Carbohydrates: 23g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
- You can use low-fat milk instead of whole milk, but the ice cream may not be as creamy.
- You can use a different type of sweetener, such as honey or maple syrup, instead of granulated sugar.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the ice cream mixture before churning.
- Add 1/2 cup of chocolate chips or chopped chocolate to the ice cream mixture before churning.
- Add 1/2 cup of fruit puree, such as raspberry or strawberry, to the ice cream mixture before churning.
Tips and tricks:
- Make sure to temper the eggs by slowly adding the hot milk mixture to the egg mixture while whisking constantly.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a freezer-safe container and stirring every 30 minutes until it reaches the desired consistency.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a sprinkle of cinnamon or cocoa powder.
Garnishes:
Whipped cream, chopped nuts, chocolate chips, fresh fruit.
Pairings:
This ice cream pairs well with fruit pies, cakes, and cookies.
Suggested side dishes:
Fresh fruit salad, shortbread cookies.
Troubleshooting advice:
- If the ice cream mixture curdles, strain it through a fine-mesh sieve before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to cook the egg mixture to at least 160°F (71°C) to ensure that it is safe to eat.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn and contamination.
Food history:
Egg custard ice cream is a classic dessert that dates back to the 18th century. It was originally made with a custard base of eggs, cream, and sugar, which was then frozen and churned to create a smooth and creamy texture.
Flavor profiles:
This egg custard ice cream has a rich and creamy flavor with a hint of vanilla.
Serving suggestions:
Serve this egg custard ice cream as a refreshing dessert on a hot summer day or as a sweet treat after dinner.
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Taste: Creamy, Sweet, Eggy, Vanilla, Vanilla-Flavored