I’m not one to give up ice-cream just because summer is over. Like, I’d be able to have it every single day, all year round, it doesn’t matter whether it rains or snows: this girls loves her a good ice cream anytime.
I knew that I couldn’t let summer go before I tried making egg-based ice-cream at least once.
I thought it would be super difficult and stuff but it was the easiest thing ever. And the bit of extra effort really pays off, because this is one of the creamiest ice-cream you’ll ever taste, and I didn’t even have to use my ice-cream maker! (which was too busy churning this brownie batter fro-yo)
I adapted this recipe from A Family Feast:
4 egg yolks, room temperature
1 cup milk (I used semi-skimmed because it was what I had on hand)
2 cups heavy cream
1 cup light cream
3/4 cup sugar
seeds from 2 vanilla pods
Heat milk, creams and sugar until it’s dissolved. Stir often, so the mixture doesn’t burn and do not let it boil.
In a separate bowl, whisk egg yolks and slowly drizzle the hot milk mixture. Do not stop stirring, it prevents the egg yolks from cooking.
Pour the mixture back into the saucepan and keep warming and stirring on medium heat until mixture thickens and coats the back of a spoon. If you have a thermometer, it should read 170F.
Let the mixture cool and churn it according to your ice-cream maker instructions. If you don’t have an ice-cream maker, it’s fine, it’ll turn out super creamy anyways. Just freeze and stir every 45 minutes or so at least 3 times.
I hope you give this a try, because it is indeed the best ice-cream you’ll ever have!