I love this ice cream recipe because after a couple rounds the ratio becomes ingrained. Then the fun of experimentation really begins!
I love adding half a packet of Starbucks Instant Coffee with the cream and sugar to whip up an easy coffee ice cream. Mix in chocolate chips at the end of churning, and you’ve got yourself one edible time.
For GAPS diet ice cream, use organic, raw cream and 1/4 cup of raw honey in place of the sugar.
- 2 cups heavy whipping cream, whole milk or combination
- 5 egg yolks
- 1/2 cup granulated sugar, coconut sugar or maple syrup or 1/4 cup raw honey
Custard Ice Cream Base
- Combine milk, cream and sugar in a small sauce pot and bring just to a boil.
- Stir egg yolks with a wooden spoon until smooth in a medium, heatproof bowl.
- Once liquid simmers, slowly stir hot mixture into egg yolks. Return entire mixture to pot.
- Stirring constantly, cook custard over medium heat just until it begins to thicken, another minute or two at the most.
- Scrape the bottom and corners of the pot to prevent scorching and clumping. Do not let the custard simmer or boil! The custard is done when it coats the back of spoon.
- Strain to remove any cooked egg bits, and chill at least four hours.
Add Flavorings + Freeze
- Before churning, add any extracts or fruit purée of your liking.
- Freeze according to your ice cream maker’s instructions.
- If adding chocolate chips, candy bits, caramel sauce or liqueur, add at the end of churning and only mix to combine.
- Universally, ice cream is ready for removal when it is slightly thicker than soft serve. Freeze for an hour or two prior to serving, or enjoy as soft serve.
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