Heat the milk and cream in a pot over medium heat, until just below a boil.
StoveSmall saucepan
2
In a bowl, beat the egg yolks, sugar and salt until smooth.
Bowl
3
Pour the hot milk in a thin stream, about a third of it first, into the mixture of egg yolks, whisking constantly.
⚙ Tempering eggsWhisk
💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4
Return everything to the pot and cook over low heat, stirring constantly, until the custard thickens and coats the back of the spoon. Don't let it boil.
StoveSmall saucepanWooden spoon
💡Take it off the heat the moment the custard coats the back of the spoon (a line drawn with your finger stays sharp): a few more minutes on the heat and the yolks curdle into lumps. Straining removes whatever curdled anyway.
5
Strain, add the vanilla and chill completely in the fridge.
Fine sieveRefrigerator
6
Whip the cream to stiff peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
7
Fold the whipped cream into the cold custard gently, until the mixture is even.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
8
Pour into a loaf pan and freeze at least 6 hours, and for the first three hours stir once an hour, to break up the ice crystals.
Loaf panFreezer
💡Without a machine, the folded-in whipped cream brings the air into the ice cream that the machine would have, and stirring during the first hours breaks up the ice crystals.
9
Take the ice cream out of the freezer 15 minutes before serving, so it softens a little.
256calories
3 gprotein
16 gcarbs
19 gfat
● protein 5%● carbs 26%● fat 69%
Per serving (97 g), of 8 servings
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⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Freezer· 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Loaf pan· Also works: Round pan (Shorter baking time) · Disposable pan (None)
Bowl· Also works: Pot (None)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
Wooden spoon· Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)
By the steps, as the recipe is built now: another version or addition can change the list.
