Sheep's Milk Ice Cream – a delicious recipe with milk, light brown sugar, vanilla bean, salt, egg yolks, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the milk, brown sugar, vanilla bean and seeds and salt.
2
Cook over moderately low heat, stirring occasionally, until the milk is steaming, about 8 minutes; do not let it boil.
3
Remove from the heat and keep warm.
4
Discard the vanilla bean.
5
Meanwhile, in a bowl, whisk the egg yolks with the granulated sugar until thick and pale.
6
Whisk in half of the warm milk, then whisk in the remaining milk.
7
Return the mixture to the saucepan and cook, stirring frequently, until the custard thickens slightly and coats the back of a spoon, 8 to 10 minutes.
8
Stir in the cream.
9
Strain the custard into a bowl and chill thoroughly.
10
Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
993
kcal
Calories
68
g
Fat
53
g
Carbs
28
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: 1 1/2 cups sheep's milk or whole milk, 1/2 cup light brown sugar, 1 vanilla bean, split lengthwise, seeds scraped, Pinch of salt, and more.
Yes, Sheep's 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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