![]() Let the custard cool until room temperature and then store it in the refrigerator for at least 4 hours or overnight. Stir it all together and then place the bowl over another bowl of very cold water or an ice bath. ![]() Pour the custard through the strainer and into the reserved heavy cream. Pour the eggs into the saucepan and whisk over medium heat until the custard thickens and coats the back of a spoon about 170☏. When the saucepan ingredients have reached an almost scalding point, pour some of it into the egg yolks, whisking constantly in order to temper the eggs. Pour the remaining 1 cup of heavy cream into a medium sized bowl and top that with a small strainer. I find that 6 is the perfect amount.Īdd the milk, 1 cup of heavy cream, granulated sugar and salt to a medium saucepan and place over medium heat. More egg yolks = a more smooth and creamy ice cream.
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