First Time "Plain Cream" Ice Cream – a delicious recipe with egg yolks, buttermilk, heavy cream, milk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk 2/3 cup sugar with three cups of dairy in a non-reactive saucepan. Warm mixture until just before simmering.
2
While milk is warming, whisk egg yolks in a glass or ceramic bowl.
3
Temper the egg yolks with the warm milk, then add the yolk-milk mixture to the saucepan.
4
Over low heat, mix and mix, don't stop mixing, maybe stop for 30 seconds to grab the vanilla extract and drop a few drops in, but hurry back to the whisk, and mix some more. Until either 1) you get bored or 2) you have a custard. I have actually never achieved the custard state, myself. I don't think it makes much difference when it comes to ice cream.
5
Cool down the mixture--preferably in the fridge for several hours.
6
Freeze as directed by your ice-cream maker. Did you remember to put the gel canister in the freezer yesterday? Oops.
886
kcal
Calories
77
g
Fat
39
g
Carbs
13
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 5 ingredients. The key ingredients include: 3-7 egg yolks, 1 cup buttermilk, 1 cup heavy cream, 1 cup whole milk, and more.
Yes, First Time "Plain Cream" 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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