Chicken Milk Ice Cream – a delicious recipe with heavy cream, milk, vanilla paste, nutmeg, egg yolks, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the cream, milk and vanilla paste in a saucepan over medium/low heat. When the mixture starts steaming, turn off the heat and let sit while you are working on the next step.
2
Whisk together the egg yolks and sugar until lighter in color. Temper the eggs by stirring in a few ladle-fuls of the hot cream little by little, then pour the egg mixture back into the saucepan with the cream. Turn the heat to medium/low again and stir until the mixture thickens slightly. Do not boil. Remove from the heat.
3
Taste for sweetness and add a little more nutmeg if you like. Stir in the bourbon. Let cool slightly. Place in the fridge until mixture is chilled.
4
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to a freezer-safe container and freeze until hardened.
850
kcal
Calories
74
g
Fat
26
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups heavy cream, 1 cup skim milk, 1 1/2 teaspoons vanilla paste, freshly grated nutmeg to taste, and more.
Yes, Chicken Milk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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