equipment needed
- a 2-quart ice cream maker
- medium saucepan or pot
- a bowl
- hand mixer or stand mixer
- plastic container for your ice cream
ingredients
- 2 1/3 cups of cream, skimmed off of Baldwin Brook raw milk
- 2 1/3 cups raw milk
- 3 large farm fresh eggs
- 4 egg farm fresh yolks
- 1 1/8 cups granulated sugar
- 3 teaspoons vanilla extract
- optional mix-ins, such as nuts, granola, a pie piece, etc.
directions
- In a saucepan on medium or low heat, heat the milk and cream to a simmer for about half an hour.
- With your mixer in a medium bowl, mix eggs, egg yolks, and granulated sugar until the mix looks thick, and lighter in color. It will resemble mayonnaise or like a thick cake batter.
- Pour 1 cup of the hot cream/milk mix and add it into the egg mix in a stream, while mixing. Then when it’s all combined, pour this egg mixture into the saucepan (on low heat), stirring continually until the mixture gets thick. Add your vanilla extract at this time.
- When it’s thick enough that it really looks like cake batter, then pour it into your plastic container to chill in the refrigerator about half a day…it needs to be cold when you pour it into the ice cream machine. Make sure to put some plastic wrap directly on the custard so it doesn’t form a layer on top.
- After it’s chilled, pour it into the ice cream mixer bowl, mix for about half an hour. Add in any extra toppings or mix-ins if you wish to make your own flavor. This ice cream will be like a soft serve ice cream. If you want it thicker, then scrape out the ice cream into your plastic container and refreeze for 2-4 hours to solidify more. Enjoy!
