Summer time is when we attend a variety of family dinners–Memorial Day, 4th of July, Labor Day. One thing they all have in common is a gallon of homemade ice cream. My father in law was charged with making this, but in recent years he hadn’t been able to whip up a batch for us. When my mother in law asked what we wanted for a family dinner, I immediately suggested homemade ice cream. Everyone chimed in about how much they wanted ice cream and somehow I was commandeered to make it. Everyone had an opinion on the flavor they wanted.
“I want peach!”
“No, I want strawberry!”
Since no one could agree, I decided to make the flavor I wanted. To the ice cream maker goes the spoils. This ice cream is amazing, tastes just like gourmet, and takes some time to make. The flavor sensation is worth the trouble of making the caramel sauce. I found this recipe on Serious Eats, but didn’t follow it exactly. It still turned out well, but this is a very soft ice cream. It needs to be placed in the freezer several hours after preparation for firmness. We ate it for dessert immediately and it melted pretty quickly. The caramel base can burn quickly so it needs to be watched constantly. This recipe is not one I would put on my everyday menu (too much work!), but it is perfect for special summer events. Here’s how to make it:
- 1 3/4 cups heavy cream, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup whole milk
- 1 teaspoon kosher salt
- 5 large egg yolks
To Make the Ice Cream:
Before you begin: whisk the egg yolks until beaten. Stir in 1/4 cup sugar. Set the egg mixture aside. Then spread 1/2 cup sugar in a heavy saucepan over medium heat. Allow the sugar to turn into a liquid, stirring constantly, until the sugar is a dark brown color. When the sugar turns the color in the picture above, remove the pan from the heat and immediately pour the cream slowly into the pan. Stir until the mixture is completely smooth.
Add the milk and salt, stirring constantly until well blended. Place the pan over medium-high heat. As soon as the milk mixture begins to simmer, reduce the heat to medium. Remove 1 cup of the milk mixture and add to the egg mixture, stirring constantly to make sure it is blended and no egg yolk piece remain. Slowly pour the egg mixture back into the milk mixture in the pan.
Continue to cook until mixture is thickened, between two and five minutes. Remove from heat and allow to cool. (At this point it is recommended to put the ice cream in the fridge for two hours to cool. I sat in the fridge until time to leave but it was no where near two hours. It still turned out fine, but maybe it would have been better if it had cooled the full two hours.)
Place in an ice cream freezer and freeze according to manufacturers directions. By this point, I turned the ice cream making over to the kids and let them handle the freezing. Eat immediately or place in the freezer for four hours to make a firmer ice cream. Makes one quart. This is supposed to keep for up to a week in the freezer, but with fifteen people it disappeared when we had dessert.
What is your favorite flavor of homemade ice cream?