Wednesday, July 10, 2013

Vanilla Almond Ice Cream

This recipe started out as a way to use up ingredients that were left from other recipes. The five egg yolks were left from making a cake. The almond milk was purchased for a dairy-free "ice cream" and the heavy cream was for yet another ice cream.

The eggs motivated me the most, though. I hadn't made an egg-based ice cream lately, and it was just about time.

I wasn't going to post about this recipe. I mean, is was just something I threw together rather than something I thought about, planned, developed, and tested. But I liked the way it turned out, so I figured it was worth writing.

Vanilla Almond Ice Cream

1 1/2 cups heavy whipping cream
1/2 cup sugar
1/2 teaspoon salt
5 egg yolks
1 1/2 cups Silk Vanilla Almond Milk*
1 tablespoon vanilla extract

Heat the cream, sugar, and salt in a heavy bottomed pot over medium heat until the cream comes to a simmer.

Meanwhile, whisk the eggs to break 'em up.

When the cream is hot, begin drizzling the cream into the eggs, whisking the eggs as you go, until you've got about 3/4 of the hot cream incorporated into the eggs.

Next, slowly pour the egg mixture back into the pan with the milk, stirring as you go. Continue cooking, stirring continuously, until the mixture thickens. You'll see and feel the change. Don't overcook though - we're looking for a thick custard, not scrambled eggs.

Turn the heat off and whisk in the almond milk and vanilla.

Strain the mixture through a fine strainer into a storage container, and refrigerate until thoroughly chilled.

Churn in your ice cream maker according to manufacturer's directions, then transfer to a storage container and freeze until firm.

*I'm not entirely sure the brand matters here, but this is what I used. I've tried other almond milks that are thinner or thicker, so that would affect the consistency of the final product. But I don't think it would be a deal-breaker.