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Ice Cream

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 bowls
Calories: 278kcal

Ingredients

  • 500 milliliters heavy cream (don't go 'light', it needs to be heavy)
  • 250 milliliter whole milk (it needs to be fatty milk)
  • 135 grams sugar
  • 1/8 tsp salt
  • 4 egg yolks
  • Vanilla extract (for the vanilla ice cream version)

Instructions

Utensils

  • Ice cream maker, attachment, or large, wide bowl 
  • Small pan or pot 
  • Large bowls
  • Fine-mesh sieve
  • Whisk, wooden spoons
  • Digital scale, kitchen thermometer

Preparation

  • When you use an ice cream maker: make sure your ice cream maker has been cooling in the freezer overnight, and it is properly cold.
  • When you do not use an ice cream maker, make sure you have a large, wide rectangular baking dish handy. 

The custard

  • Making custard is one of the nicest things to do. It forms a base for so many recipes, and even, with small adaptations, a dessert dish on its own. Custard is a creamy base, and it uses egg yolks to thicken it. In this recipe, we will not use starches of any kind or gelatin to thicken. It will be because of the egg yolks, and the use of full-fat, creamy heavy cream and milk. 
  • The key to a good custard is slow heat, and keeping an eye on the maximum temperature. It cannot cook at all,because it will curdle, rendering it un-salvageable and useless. A thermometer is crucial. 
    If your mixture is too hot (above 80oC/177oF), you will effectively scramble the eggs, rendering the mixture un-salvageable and useless.

Making the custard

  • In a small pot, slowly and carefully bring the heavy cream, milk, sugar and the salt to a simmer, until the sugar is completely dissolved. This will take you between 5 and 10 minutes. When the sugar is dissolved, take the pot from the heat. 
  • In a bowl, whisk the egg yolks. While you constantly whisk, whisk a third of the warm cream-milk-sugar mixture into the egg yolks. This will bring the yolks to the right temperature while ensuring the yolks are mixed thoroughly. 
  • Return the yolk-cream mixture to the pan, and place on a medium-low heat. While you stir the mixture, heat it to 76oC/170oF. At that point, it is thick enough to cover the back of a spoon. Remove from the heat. 
  • Strain the custard through the sieve into a bowl and allow to cool to room temperature. Cover with cling film and allow to cool for 4 hours, or overnight. 

Making the ice cream - with an ice cream maker

  • Using the manufacturer's instructions, churn the ice cream in the ice cream maker. 
  • This is when you add ingredients. 
  • After it is ready, you can serve immediately as a soft serve, or use an ice cream container and place in the freezer. 

Making the ice cream - without an ice cream maker

  • Pour the cooled custard into your wide baking dish and place in the freezer for about 45-60 minutes. After 60 minutes, stir the mixture very thoroughly. This is to break up the ice crystals. You continue doing this for about 4 hours, until the mixture is frozen, every 30 minutes.