Delicious Homemade Ice Cream
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Cup Milk2/3 Cup Sugar or 1/3 cup honey*1 tsp vanilla extract**cinnamon4 egg yolks- room temperature***2 cups heavy whipping cream- kept chilled until use*I usually add less sugar- 1/2 cup or so.**any flavouring can be substituted for vanilla and cinnamon, whether it's some cocoa powder, caramel, peanut butter, mint leaves/extract, coffee- Anything. Be creative and have fun!***The original recipe calls for 5 yolks, but it tastes slightly egg-y. Four work just as well.
1. Warm the milk and sugar on the stove at the lowest heat setting in a pot, stirring the sugar until it dissolves.
Never let the milk boil, as may will curdle.
2. Once the sugar dissolves, take off the heat and add the desired flavouring[s].
-If you do something like mint leaves, be aware that the steeping time may take awhile; you will also want to strain out any leaves. -test early and taste often until the desired taste is reached [Make it a little stronger than you think you'll need.]
3. Separate the eggs and whip the egg yolks with a fork in a bowl. When the flavour is finished "steeping," pour a fourth of the warm milk into the egg yolk while stirring. Once it is stirred, add to the pot, mix, and place back onto the stove.
-If you do not add the milk to the yolks first [or if the milk is too hot] the egg may cook too quickly and will not mix in smoothly.
4. Cook on low heat until a thin custard forms, stirring often so it does not boil or burn!
5. Once the custard forms, put into a [mixing] bowl, add the cream and refrigerate until cool.
6. Now the fun part! (If you want to serve the ice cream from a different dish, [that can also be put in the freezer] switch now.) Place the bowl into the freezer for about 45 minutes. The sides should have started to freeze. Take it out, stir until an even consistency is reached, and replace in the freezer for another 45 minutes. Again take it out to stir, then replace in the freezer, 45 minutes. Repeat until frozen through.
If you want to add some chunks- berries, chocolate chips, etc, add as you stir the second or third time. After the fourth stir, the ice cream should be ready.
Serve, slightly softened, as desired- and enjoy"
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user KATYAMET.
Never let the milk boil, as may will curdle.
2. Once the sugar dissolves, take off the heat and add the desired flavouring[s].
-If you do something like mint leaves, be aware that the steeping time may take awhile; you will also want to strain out any leaves. -test early and taste often until the desired taste is reached [Make it a little stronger than you think you'll need.]
3. Separate the eggs and whip the egg yolks with a fork in a bowl. When the flavour is finished "steeping," pour a fourth of the warm milk into the egg yolk while stirring. Once it is stirred, add to the pot, mix, and place back onto the stove.
-If you do not add the milk to the yolks first [or if the milk is too hot] the egg may cook too quickly and will not mix in smoothly.
4. Cook on low heat until a thin custard forms, stirring often so it does not boil or burn!
5. Once the custard forms, put into a [mixing] bowl, add the cream and refrigerate until cool.
6. Now the fun part! (If you want to serve the ice cream from a different dish, [that can also be put in the freezer] switch now.) Place the bowl into the freezer for about 45 minutes. The sides should have started to freeze. Take it out, stir until an even consistency is reached, and replace in the freezer for another 45 minutes. Again take it out to stir, then replace in the freezer, 45 minutes. Repeat until frozen through.
If you want to add some chunks- berries, chocolate chips, etc, add as you stir the second or third time. After the fourth stir, the ice cream should be ready.
Serve, slightly softened, as desired- and enjoy"
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user KATYAMET.
Nutritional Info Amount Per Serving
- Calories: 239.5
- Total Fat: 19.9 g
- Cholesterol: 149.1 mg
- Sodium: 31.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.4 g
- Protein: 2.9 g
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