- VE
- GF
Salted Sweet Cream Frozen Custard
We love our local ice cream shops and enjoy picking up a pint or two when we have a craving, but there’s something so ultimately satisfying about making ice cream or frozen custard yourself. This recipe for our Salted Sweet Cream Frozen Custard has a rich, sweet vanilla flavor that is balanced out with just the right amount of salt. It makes for a perfect, creamy bite.
Ingredients
Instructions
- Step 1
Heat cream, milk, sugar, and salt in a medium pot over medium heat until sugar dissolves (about 5 minutes). Remove from heat and stir in vanilla.
- Step 2
In a separate bowl, whisk the egg yolks to combine.
- Step 3
Slowly ladle in ⅓ of the warm dairy and sugar mixture into the bowl with the egg yolks, whisking constantly. This will temper the eggs and help prevent them from curdling/scrambling.
- Step 4
Once the bowl with the egg mixture feels warm to the touch, pour contents back into the pot and place over medium heat, stirring constantly.
- Step 5
After a few minutes, the mixture should thicken enough to coat the back of a spoon. At this point, remove from heat and pour mixture through a mesh sieve into a clean bowl to remove any clumps.
- Step 6
Cover with lid or plastic wrap and bring to room temperature before putting in the refrigerator to cool for 4-24 hours.
- Step 7
Churn according to ice cream maker instructions. We churned ours on the “gelato” setting for 30 minutes. Serve right after churning for a soft-serve consistency or freeze for a firmer texture.
Tips & Tricks
Per serving
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