Ice Cream Recipe
Available in vanilla, chocolate, and strawberry.
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Ingredients
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Base Ingredients
Flavor Variations
Method
Ice Cream Base Preparation
- 1
Prepare the Ice Cream Base
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar is dissolved and the mixture is warm but not boiling.
- 2
- 3
Temper the Egg Yolks
Slowly add a ladle of the warm cream mixture to the egg yolks while whisking continuously to temper them. This will prevent the yolks from scrambling.
- 4
Combine Mixtures
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- 5
Cool the Base
Remove from heat and stir in the vanilla extract. Allow the mixture to cool at room temperature, then refrigerate until completely chilled (about 2 hours).
Flavoring the Ice Cream
- 6
Prepare Chocolate Ice Cream
For chocolate ice cream, whisk in cocoa powder to the cooled base until fully dissolved before churning.
- 7
Prepare Strawberry Ice Cream
For strawberry ice cream, puree strawberries in a blender and stir into the cooled base before churning.
Churning and Freezing
- 8
Churn the Ice Cream
Pour the cooled base (with flavoring, if desired) into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-25 minutes).
- 9
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.