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Ready in2 h



  1. Step
    Combine milk and cream into a medium saucepan over medium heat. Stirring often, bring to just below a boil (approximately 80°C or 180°F).
  2. Step
    While the dairy is warming, set up a double boiler (or a pot with 2 inches of water in it and a metal bowl on top). Bring the water in the pot to a boil and have the 5 egg yolks ready in the metal bowl on the counter (not on top of the double boiler yet). Once the dairy comes up to temperature, pour a third of it on to the yolks while stirring to temper them. Give it a couple stirs until incorporated, then add the rest of the dairy.
  3. Step
    Now transfer the bowl with your dairy and yolks to the double boiler. With the water simmering and the steam heating the bowl, stir often until the temperature of the dairy and yolks hits 72°C (160°F). Once it hits temp, remove and chill.
  4. Step
    Now that your yolks are cooked out, put all ingredients in a blender, and blend till smooth, then pass through a strainer. At this point you should let your custard mix sit in a fridge 8-24 hours. This allows the protein and fat structures to change and gives you a better-quality custard. After resting the mix, spin in an ice cream machine.

Don’t have an Ice Cream Machine? Try this Freeze & Stir method:

  1. Step
    Place the mixture in a deep stainless-steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
  2. Step
    Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand-held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.

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