Adding egg yolks to this frozen treat gives it a richer, creamy texture than traditional ice cream.
- 2 cups (500 mL) heavy whipping cream
- 1 cup (250 mL) whole milk
- ¾ cup (175 mL) sugar
- 3 egg yolks
- 1 tsp (5 mL) vanilla extract
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine the cream, milk, and sugar in a small saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat.
Meanwhile, whisk the egg yolks in a Classic Batter Bowl. Slowly add 1 cup (250 mL) of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture back into the hot cream. Cook over medium-low heat, stirring occasionally for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C).
Remove the pan from the heat, add the vanilla, and pour the mixture into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 2 hours, or until it reaches 45°F (7°C).
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
- 8 servings
The custard will be a “soft-serve” consistency when it first comes out of the machine. For firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Lid and place in the freezer for 2–4 hours.