Instructions
- Step 1, In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 2Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Ingredients
g
- 470 g
- 244 g
- 134 g
- 0.8 g
- 120 g
- 30 g
Calculations
See allServing Temperature
-13.6 °C
Relative Sweetness
13.58%
Total Solids
41.87%
Total Fat
21.04%
Nutrition
| per 100 g | Full recipe | |
|---|---|---|
| Calories | 272 kcal | 2,716 kcal |
| Total fat | 21 g | 210.1 g |
| Saturated fat | 10.1 g | 100.4 g |
| Trans fat | 0 g | 0.3 g |
| Carbohydrates | 16.5 g | 164.6 g |
| Sugars | 14.6 g | 145.5 g |
| Fiber | 0 g | 0 g |
| Protein | 3.7 g | 36.9 g |
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Recipe details
| Visibility | Public |
|---|---|
| Likes | 0 |
| Views | 11 |
| Author | huachuca172 |
| Created | 6/15/2026 |
| Updated | 8/6/2026 |
| Evaporation | 0% |