ice cream recipes
Fall is officially official now. I know you guys have been doing what I’ve been doing. Searching for fall recipes, then testing them, then gaining some weight. Also, scrolling on Pinterest and Instagram at all hours of the night looking at food. Just me? Okay then. Well, you know a cool (no pun intended) way to incorporate the great flavors of fall? Ice cream! Not just any ice cream though. Some homemade ice cream will do the trick. This ice cream recipe is a more traditional, French-style ice cream. This means it’s the recipe that involves egg yolks. Now, if raw eggs freak you out and you shutter at even the thought of using them, then feel free to try my egg-free base recipe on my site.
Though, it is a traditional method of making ice cream, it’s still pretty simple. Just a few more steps, that’s all. We also use a secret ingredient that will help keep our ice cream nice and creamy. Nonfat milk powder is the key. That’s what many people in the ice cream industry use to keep their ice cream super creamy. Why does it work? Well, milk and cream are both used in our recipe. Milk and cream have a high water content believe it or not. So that’s why sometimes when you’re making ice cream at home, you end up with those nasty ice crystals. If I wanted to eat ice crystals, I’ll have a freeze pop or a snow cone. Anyways, the milk powder helps absorb that water, making a creamier ice cream. Okay, I’m done with my Alton Brown impersonation for now. Let’s get to this recipe.
Prepare an ice bath in a bowl big enough to fit your saucepan. Combine your milk, both sugars, vanilla and milk powder in your liquid measuring cup.
Combine the egg yolks in a bowl.
Place your milk mixture in a saucepan over medium heat. Cook for about five minutes our until the lumps completely dissolve.
Add the cream in and whisk. Cook for about five minutes or until it reaches 110°F.
Take off the heat. Temper the milk mixture into the egg yolks by adding a half a cup, slowly in a stream while whisking constantly.
Pour the egg yolk mixture back into the saucepan with the milk and cream and put it back on medium heat.
Stir with a rubber spatula every now and then and cook on medium heat until 165°F is reached or until it passes the spoon test.
Place the saucepan into your prepared ice bath and let it cool stirring for the first minute. Cool for about 15-20 minutes.
Pour through a wire-mesh strainer into a plastic container. Cover and refrigerate for at least four hours or up to overnight.
After you refrigerate the base, pour the base into your ice cream machine and churn according to manufacturer’s instructions. Every machine will be different. Mine is a Cuisinart and it usually takes about 15-25 minutes to churn proper ice cream. You don’t want to over churn, because you’ll get grainy ice cream. You want to churn enough for air to incorporate to produce a light, creamy ice cream.
Once churned enough, move to a plastic container that has been pre-frozen for about 5-10 minutes. Swirl in your caramel sauce lightly. Don’t overdo it like I did. Once you’re done adding the caramel sauce, move to a pre-frozen plastic container to freeze. I have an actual ice cream container that freezes great that I bought from Amazon. Tovolo Sweet Treats Tub – Raspberry.
If you want to freeze it in the same mix-in container that’s fine too. Freeze for up to four hours or overnight.
Before serving, let it sit out for around 5 minutes or up to 10 minutes for it to get to the perfect scooping consistency.
See how I do it:
- 1/2 c granulated sugar or cane sugar
- 1/4 c light or dark brown sugar
- 1/2 c skim milk powder
- 1 2/3 c whole milk
- 1 2/3 c heavy cream
- 1 t vanilla extract
- 3 egg yolks
Prepare an ice bath in a large heat proof bowl.
In a medium saucepan, combine the sugars, milk powder and milk. Stir with a whisk until smooth. Make sure the milk powder is dissolved into the mixture and there are no lumps. Stir in the cream and whisk in over medium low heat.
Cook the mixture, stirring often with a rubber spatula over medium heat. Make sure to scrape the bottom of the pan to prevent burning. Mix until 110°F, 5 to 10 minutes. Remove the pan from the heat.
Place the egg yolks in a medium bowl. While whisking, slowly pour in 1/2 cup of hot milk-cream mixture to temper the egg yolks. Continue to whisk until even in color.
Whisk the egg yolk mixture back into the saucepan with the milk and cream.
Return the pan to the stove top over medium heat, continue cooking, stirring often until it reaches 165°F, 5-10 minutes. Another way to test if it's ready is if it coats the back of a spoon and if you run your finger through it, the milk stays separated.
Transfer the pan to the prepared ice bath. Let it cool for 15-20 minutes, stirring occasionally.
Pour the ice cream base into a plastic container through a wire-mesh strainer. Cover and refrigerate for a few hours or overnight.
Transfer the cooled base to the ice cream maker and churn according to the manufacturer's instructions.
After churning, place in a frozen plastic container and swirl in the caramel sauce with a knife. Pour the ice cream into a frozen container.
Serve immediately or place in freezer for a few hours or overnight before serving.
You can let the ice cream temper and sit out for about 5-10 minutes. You can use homemade caramel sauce or store bought caramel sauce.