Ice Cream Recipe

Inspired by Baobab Fare

Time4h

Serves4

Choice of vanilla or chocolate.

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Ingredients

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1
Combine Ingredients
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved and the mixture is warm but not boiling.
2
Mix Egg Yolks
In a separate bowl, whisk the egg yolks until they are light and frothy.
3
Temper Egg Yolks
Slowly pour about half of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Then pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
4
Cook Mixture
Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
5
Add Flavoring
Once thickened, remove from heat. For vanilla ice cream, stir in the vanilla extract. For chocolate ice cream, whisk in the cocoa powder until fully incorporated.
6
Chill Mixture
Pour the mixture into a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours or overnight until completely chilled.

7
Churn Ice Cream
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8
Transfer to Freezer
Transfer the churned ice cream to an airtight container. If desired, fold in chocolate chips or other toppings at this stage.
9
Freeze
Freeze the ice cream for at least 4 hours, or until firm. Serve with optional toppings like sprinkles or chopped nuts.