Rachael Ray Candy Jar Ice Cream – a delicious recipe with egg yolks, sugar, salt, heavy cream, buttermilk, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
In a medium bowl, whisk together the egg yolks, sugar and salt.
3
In a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until amost simmering, about 5 minutes.
4
Add tho the egg mixture in a slow stream, whisking constantly, then pour into the saucepan.
5
Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175 degrees on an instant read thermometer.
6
2.
7
Pour the custard into a medium bowl set in an ice water bath; stir in the vanilla.
8
Let cool, then cover and refrigerate for at least 4 hours.
9
3.
10
Using an ice cream maching, process the custard according to the manufactuers instructions.
11
Fold in the chopped cand bars, then transfer to an airtight container and freeze until firm, about 4 hours.
1944
kcal
Calories
162
g
Fat
92
g
Carbs
30
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 8 ingredients. The key ingredients include: 6 large egg yolks, ¼ cup sugar, ⅓ teaspoon salt, 3 cups heavy cream, and more.
Yes, Rachael Ray Candy Jar 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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