WHAT YOU NEED:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar*
• pinch of salt
• 6 large egg yolks
• 2 teaspoons vanilla extract

*I’ve tried a few iterations here. We prefer treats with coconut sugar as a lower-glycemic option that helps avoid blood sugar spikes (it’s also delicious), but this works best for richer flavors like peanut butter, chocolate, brownie, coffee, etc. For fruity or other lighter options, I recommend a 50/50 combination of coconut sugar and cane sugar (or monk fruit 1:1 sub). 

Also note: I get my flours, sugars, and chocolate, and  so much more from Thrive Market at a great price. Stock up and save on all your kitchen and home needs, and save extra (plus never run out) with auto-ship!

WHAT YOU DO:

Make sure the base of your ice cream maker is in the freezer 24 hours before it’s ice cream time. We just keep ours in there always.

Add the milk, cream, and pinch of salt to a pot and bring to just steaming over medium heat.

Meanwhile, whisk the yolks, sugar, and salt together until they’re golden (light brown if coconut sugar) and fluffy (about 3:00).

Once the warm milk mixture starts steaming, add a cup to the whipped egg yolks in a slow, steady stream while constantly whisking to avoid curdling.

Pour the now tempered egg mixture to the milk, and warm the custard base over medium heat, whisking constantly, until it thickens (about 5:00-6:00). 
To check whether it’s ready, dip a spatula into the mixture; you’ll know it’s done when you can quickly run your index finger through the custard and the edges of the line stay in place.

Here’s where you add your base flavors (pistachio crumbs, berry pureé, cocoa powder, vanilla, etc). Then, remove the pot from the stove and pour the custard into a separate container through a strainer or colander to ensure any chunks don’t make it through.

Allow the custard to cool to room temperature, then cover the container with a lid or plastic wrap and move to the fridge for 3+ hours or the freezer for 1 hour.

When you’re ready, make ice cream! We LOVE our Cuisinart ice cream maker; it’s just 20 minutes to creamy perfection. If you’re adding in extra mix-ins like brownie chunks, fudge swirl, cookie dough, etc, fold them in after it’s done churning.

ENJOY!