Dessert
Ice Cream
DessertOrigin: Italy
Simple churned ice cream base of cream, milk, egg and sweetener.
Prep
30 min
Cook
15 min
Total time
45 min
Portions
8
Total weight
763 g
Per portion
95.4 g
Ingredients
- Cream400 ml
- Milk200 ml
- Yolk60 g
- Cane Sugar100 g
- Vanilla3 g
Method
Heat the dairy
- Heat the milk and cream with the vanilla until steaming.
Make the custard
- Whisk the yolks and sugar until pale.
- Temper with the hot dairy, then cook gently until coating a spoon (about 82°C).
- Strain; cool, then chill thoroughly (ideally overnight).
Churn
- Churn in an ice-cream maker according to its instructions until thick like soft-serve.
Freeze firm
- Transfer to a freezer container; freeze at least 2 hours until firm enough to scoop.
- If no machine, freeze in a shallow tray, whisking every 30 minutes until set (about 3 hours).
Serving
Soften a few minutes at room temperature before scooping.
Storage
Freeze airtight up to 2 weeks. Press film onto the surface to limit ice crystals.