Ingredients:
- 450 ml whole milk (the creamier, the better)
- 400 ml heavy cream (because we love it rich)
- 100 g sugar (sweet dreams are made of this)
- Vanilla stick or extract (for that classic flavor)
- A pinch of salt (just a pinch, not a punch)
- 5 egg yolks (the secret to creaminess)
Recipe:
- Combine the milk, cream, sugar, vanilla, and salt on low heat (no boiling, just a gentle simmer).
- Mix the egg yolks until creamy (think of it as a yolky dance party).
- Add some of the milk mixture to the yolks, keep stirring (tempering is key).
- Add the yolk mixture back to the cream mixture and continue to heat just below 80°C (176°F). Keep stirring until it thickens (patience is a virtue).
- Cool the mixture for at least 4 hours until it is just above 0°C (32°F) (chill out, ice cream).
- Start your ice cream machine and pour in the mixture (let the magic happen).
- Once the machine is ready, transfer the ice cream to a container and freeze for a few hours before consuming (this is the hardest part, but worth the wait).
Flavor Combinations:
- Raspberry Delight: Make a dust of 300 g frozen raspberries and add it to the ice cream machine after adding the batter (berry delicious).
- Coffee Ice Cream: My personal favorite! Use 50 g of decaf coffee beans (so my friends can enjoy it too). Add the beans to the milk and cream mixture and soak for about 30 to 60 minutes at around 60-70°C (140-158°F). Then remove the beans and continue the process as usual (coffee lovers rejoice).
And there you have it! A heavenly homemade ice cream that’s perfect for any occasion. 🎉
Final Tip:
Remember, the best part about making ice cream is eating it. Just make sure you save some for your friends and family! 😉
{ Think Rethink } 