Ice cream is one of my favorite foods. It doesn’t matter if it’s -10 or 110 degrees, I won’t turn it down. Making ice cream is an entirely new story until I came across a recipe on how to make ice cream without an ice cream maker in Georgia Pellegrini’s Modern Pioneering. This recipe is delicious and you’ll just be asking for more!
Georgia Pellegrini's Homemade Ice Cream
Homemade ice cream without an ice cream maker. Makes 1 Quart
Author: Georgia Pellegrini
Recipe type: Dessert
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- Pinch of salt
- 5 large egg yolks
- ¾ cup sugar
Directions
- Put a 2-quart bown (plastic/stainless steel) in freezer.
- Heat milk, cream and salt in a medium, heavy-bottomed saucepan over medium heat, stirring gently so it doesn't scorch. Bring it to a boil, then remove the pan from the heat and let cool for 20 minutes.
- In a medium bowl, whisk together egg yolks and sugar until they are light in color. Temper the yolks by gradually adding a bit of the warm milk to the yolk mixture. Keep stirring continually, scraping down the sides to avoid scrambled eggs.
- Add the tempered yolks to the saucepan and stir the mixture continually with a wooden spoon over low heat until it thickens to the point where you can leave a track with your finger on the back of the spoon. (About 10 minutes.) Remove from heat and allow to cool for 10-15 minutes.
- Pour the liquid into the chilled bow and set back into the freezer for 45 minutes. Remove the bowl from the freezer and use a spatula/whisk to mix the frozen edge of the custard, then return to the freezer. Repeat this process every 30 minutes until the custard is uniformly frozen and creamy.
- Transfer the mixture to a sealable container and store it for up to five days.
The summer weather made it so nice to be outside enjoying the fresh air! The view wasn’t bad either!
