Sweet Cream Ice Cream
- August 06, 2020
- by
- Teresa
Homemade ice cream is just so fun. It’s really quite easy – the ingredients are simple; you just need to be patient. The finished result is worth all the waiting: extra creamy, sweet, and perfectly satisfying. One wonderful way to enjoy this recipe is sprinkling toasted walnuts and drizzling chocolate sauce over everything – pure bliss.
- cream
- milk
- eggs
- salt
- sugar
This recipe is as simple as it gets – no flavoring at all. However, that makes it the perfect recipe to change up! Add mint flavoring, vanilla, lemon juice, or whatever you like to the cream, or layer fillings into the churned cream when you’re putting it into the pan to freeze. Raspberries are wonderful, pineapple is unbelievably refreshing, and chocolate/peanut butter is pretty iconic – definitely try out your own combos as well, and let me know about any good ones!
how to make the sweet cream ice cream…
In a large saucepan, heat the cream, milk, and salt until it is steaming well, then remove from heat.
Separate the egg yolks from the whites and set the whites aside for another use. (Perhaps macarons?)
In a large bowl, whisk the egg yolks and sugar together until they are well combined and the sugar is dissolved.
S l o w l y add the hot milk mixture to the eggs – one ladleful at a time or in a very thin stream. Pour the cream back into the saucepan and heat over medium-low heat until it thickens slightly and coats the back of a wooden spoon. Watch it closely and stir often – it is easy to heat the mixture too fast and cause it to curdle. If your cream mixture separates into small curds floating in a thin liquid, it is curdled. However! All is not lost. Your finished ice-cream probably won’t be as soft, but it will still be delicious. Simply use an immersion blender directly in the saucepan to smooth it all out again.
Let the cream cool to room temperature, then place it in the refrigerator overnight to chill.
The next day, churn the cream according to the instructions on your churn, then smooth it into a loaf pan. Freeze until set.
you may also love + serve with…
If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating, or let me know on Pinterest – hearing about your cooking adventures always makes my day!
Sweet Cream Ice Cream
Ingredients //
- 2 cups Heavy Cream
- 2 cups Whole Milk
- ¼ teaspoon Salt
- 8 Egg Yolks
- 1 cup Sugar
Instructions //
- In a large saucepan, heat the cream, milk, and salt until it is steaming well, then remove from heat.
- Separate the egg yolks from the whites and set the whites aside for another use. (Perhaps macarons?)
- In a large bowl, whisk the egg yolks and sugar together until they are well combined and the sugar is dissolved.
- S l o w l y add the hot milk mixture to the eggs - one ladleful at a time or in a very thin stream.
- Pour the cream back into the saucepan and heat over medium-low heat until it thickens slightly and coats the back of a wooden spoon. Watch it closely and stir often - it is easy to heat the mixture too fast and cause it to curdle. *
- Let the cream cool to room temperature, then place it in the refrigerator overnight to chill.
- The next day, churn the cream according to the instructions on your churn, then smooth it into a loaf pan. Freeze until set.
Notes
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