Sweet Cream Ice Cream
Homemade sweet cream ice cream recipe - the perfect easy, diy base for all your ice-cream dreams.
Servings 12
Calories 262kcal
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
~ This is the perfect recipe for customizing - add flavorings, fillings, and toppings to your heart's content.
* 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.