I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- Olive oil (for greasing)
- Salt (to taste)
- Cinnamon (to taste)
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot, but not boiling.
2. In a small bowl, whisk together the egg yolks and vanilla extract.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
5. Remove the custard from the heat and transfer it to a clean bowl. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
6. Once the custard has chilled, lightly grease a freezer-safe container with olive oil. This will help prevent the custard from sticking to the container.
7. Pour the custard into the container and sprinkle with a pinch of salt and cinnamon, to taste. Use a spoon or spatula to gently mix in the seasoning.
8. Place the container in the freezer and freeze for at least 6 hours, or until the custard is firm.
9. When ready to serve, remove the custard ice cream from the freezer and let it sit at room temperature for a few minutes to soften. Scoop into bowls or onto cones and enjoy your homemade custard ice cream! You can also top it with additional cinnamon or your favorite toppings. Enjoy!