The Homemade Icecream Recipe Book

The Homemade
ICe CREAMRECIPE
BOOK

ROBIN DONOVAN Old-Fashioned
All-American Treats for
Your Ice Cream Maker

The Homemade

ICE CREAM RECIPE BOOK



ICTehReECHCIPoERmBEOemOKAadeM

Old-Fashioned
All-American Treats for
Your Ice Cream Maker

ROBIN DONOVAN

For Cashel

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ISBN: Print 978-1-62315-854-5
eBook 978-1-62315-855-2

4

CONTENTS

Introduction 7

one Homemade Ice Cream 11
two Classics & Standouts 23
three Chocolatey Flavors 51
four Nutty Flavors 79
five Fruity Flavors 101
six Party Flavors 131
seven Sherbets & Frozen Yogurts 167
eight Cones, Sauces, Toppings & Other Goodies 177

Appendix: Toppings 204
Measurement Conversions 206
Recipe Index 207
Subject Index 209
Acknowledgments 213



INTRODUCTIoN

Ispent many of my childhood sum- Even if you never made ice cream
mers at a hippie summer camp yourself as a kid, you probably have
on a self-sufficient family farm in memories of a favorite ice cream shop
California. Each morning we did chores in your hometown. When I wasn’t
like tending vegetable gardens, feed- at camp, I craved the ice cream from
ing chickens, grooming horses, and Swensen’s in my hometown. We had
milking cows. With a steady supply of a bunch of great ice cream shops to
fresh dairy and eggs, making ice cream choose from, but the thing that put
was a common activity, and I spent Swensen’s above the competition for me
many a sweltering summer afternoon was that it was within walking distance
helping crank an old-fashioned ice and from my house. That and they served
salt–filled ice cream maker. Flavored Swiss Orange Chip—chocolate ice cream
with fresh fruit harvested from the laced with a hint of orange and speck-
farm or foraged from the wilderness led with dark chocolate chips. My old
around it—wild blackberry and huckle- neighborhood Swensen’s is long gone,
berry were my favorites—it was the but that Swiss Orange Chip is legendary.
kind of old-fashioned ice cream that My husband will tell you that the plain
childhood memories are made of. Cold chocolate ice cream from Hallmark’s in
and sweet, rich and creamy, melting his hometown was the best ice cream
onto your hands as you try to lap it up ever made. And I bet you have a favorite
before the hot summer sun turns it into from your own childhood.
a river running down to your elbows.
Just good, old-fashioned, all-natural The common thread between these
ice cream. hometown and homemade gems is that
they all used top-quality ingredients,

7

THE HOMEMADE ICE CREAM RECIPE BOOK like cream from local dairies, and cream is some of the best. It takes a lit-
delivered rich, creamy ice creams in tle time, patience, and practice, but the
classic flavors. Ice cream has certainly end result is a rich, creamy ice cream
not fallen from favor, and good-quality with a velvety mouthfeel that can’t
ice cream can still be found across be faked using quicker techniques.
the country, but today old-fashioned The step-by-step instructions in each
ice cream shops compete with trendy recipe will lead you through the pro-
places offering exotic flavors (turmeric cess. After one or two tries, you’ll find
fig, anyone?), nondairy “ice creams,” that it’s not nearly as complicated as it
Italian-style gelato and sorbetto, and seems. And before long, you’ll be using
so on. These are all well and good, but the best ingredients—real dairy cream,
sometimes you just want rich, creamy, whole milk, fresh fruits, and quality
old-fashioned ice cream, the kind that add-ins—to re-create the flavors you
reminds you of the sweet, carefree remember so fondly from childhood
summer days of childhood. In fact, and provide intense flavor memories
it was probably those cravings that for the children in your life today.
inspired you to get an ice cream maker
in the first place. The Homemade Ice Cream Recipe Book
is the perfect companion to your electric
All the ice cream recipes in this book ice cream maker. The ice cream recipes
are custard-based, made with classic all use essentially the same starting
flavors and wholesome ingredients. custard base, so once you master the
This style of ice cream—characterized technique, the possibilities are endless.
by its foundation of cream and eggs— This book will teach you everything you
isn’t the quickest or simplest to make, need to know, from which ice cream
and many people are intimidated by the maker and other equipment you need
process when they are new to ice cream to how to find, choose, and prepare
making. Ice cream aficionados, though, the best ingredients and mix-ins—like
will tell you that custard-based ice chunks of nuts and chocolate or sweet,

8

gooey swirls. You’ll even find a handful classic Vanilla, Chocolate, Chocolate INTRODUCTION
of recipes for sherbets—a classic frozen Chip, Coffee, Vanilla Bean, and Straw-
dessert made with fruit juice and milk berry to Butter Brickle, Mint Chip,
(unlike sorbet, which contains no Rum Raisin, Butterscotch, Gingerbread,
dairy)—and frozen yogurts, as well as Eggnog, Birthday Cake, Strawberry
recipes for homemade cones, sauces, Shortcake, Cotton Candy, and Peanut
and other toppings, plus ice cream Butter. I’ve even included my versions
sandwiches, pies, cakes, and more. of my own childhood favorites, Black-
berry and Swensen’s famous Swiss
And the flavors, oh the flavors! On Orange Chip. Let’s all scream for
these pages you’ll find all of your favor- ice cream!
ite ice cream flavors, from basics like

9



one

HOMEMADE
ICE CREAM

Ice cream wasn’t invented in America, but Americans
have embraced it so heartily that calling it an all-
American treat seems spot-on. The first frozen dessert
was actually served in China as long ago as 200 BC: ice or
snow, fetched by slaves from treacherous mountaintops,
drizzled with honey and fruit juice as a refreshing treat
for the emperor. Throughout the ensuing centuries, frozen
desserts popped up across Asia and Europe, but they
were expensive and difficult to create, so they remained
a delicacy reserved for the wealthy. It would be hundreds
of years before society developed methods to make
such frozen confections easily and inexpensively. By the
middle of the nineteenth century, Americans had access
to a steady supply of ice and had invented a hand-cranked
device that could be used to transform milk, cream, eggs,
and sugar into the frozen dessert that has become an
iconic all-American treat.

11

THE HOMEMADE ICE CREAM RECIPE BOOK Since that time, ice cream, in mul- Butter Brickle, Rum Raisin, and even
tiple forms, has enjoyed unflagging Pink Bubblegum—along with a few
popularity in the United States. Of more regional favorites that you might
course, there are loads of non–ice never have heard of.
cream ice creams, like frozen yogurt,
sorbet, and gelato. And even when Ingredients
you consider only those that are true
ice creams, there are different styles. Any ice cream is only as good as the
Philadelphia-style ice cream contains ingredients you use to make it. For the
cream, milk, and sugar, but no eggs. best results, choose the best-quality
Soft-serve ice cream is also devoid of products available—organic when-
eggs and is thickened with starch or ever possible, in-season produce,
gums. Custard-style ice cream uses a good-quality chocolate and nuts, and
base of cream, sugar, and egg yolks that pure, all-natural flavorings.
is heated gently just until the proteins
in the egg yolks coagulate. Egg yolks add Dairy
richness and flavor to an ice cream, and
they also serve as a natural emulsifier, Good cream and milk are essential to
giving the end result a uniquely smooth, any ice cream recipe. I prefer to use
velvety, and luscious mouthfeel. organic dairy products when possible,
but if they aren’t available, I just make
In this book, you won’t find recipes sure the products do not contain any
for gelato or sorbetto, ice milk or stabilizers or other ingredients and
sorbet, or nondairy ice cream sub- come from cows that are not treated
stitutes. You won’t even find eggless with growth hormones or antibiotics.
Philadelphia-style or soft-serve ice Note that some half-and-halfs contain
cream. This book is devoted to classic stabilizers, which is why I prefer to
custard-style ice cream made with use a combination of heavy cream
cream, milk, sugar, and egg yolks. You’ll and whole milk instead.
find all your favorite classic ice cream
flavors—Mint Chip, Chocolate Chip,

12

Egg yolks fully automated versions with self- HOMEMADE ICE CREAM
contained freezer mechanisms. For the
Good-quality egg yolks are another recipes in this book, something in the
essential ingredient. All the recipes middle is perfect: an electric counter-
in this book use yolks from large eggs. top ice cream maker with an insulated
steel bowl (most have a capacity of
Sugar 1½ or 2 quarts) that gets frozen before
use, a mixing arm or blade (also called
The sugar called for in these recipes is a dasher), and a mechanism to turn the
always granulated sugar unless other- freezer bowl. There are popular mod-
wise noted (some mix-ins or sauces, els made by Cuisinart and Hamilton
for instance, may use confectioners’ Beach. KitchenAid makes an ice cream–
sugar, and brown sugar is substituted making attachment for their stand
for granulated in a few of the ice mixers that works on the same princi-
cream bases). ples. The ice creams in this book were
all tested using this type of electric ice
Extracts cream maker.

Extracts—vanilla, peppermint, almond, Each ice cream maker model is
or maple, for instance—used in these slightly different, so read your user’s
recipes are always pure, natural extracts manual before operating your machine
as opposed to artificial flavorings. for the first time. Freezing times for
the steel bowl and processing times
How Your Ice Cream for ice cream may vary depending on
Maker Works which model of ice cream maker you
are using. If you have misplaced your
There are a wide range of home ice instruction manual, look for it on the
cream makers on the market, ranging manufacturer’s website. Most instruc-
from old-fashioned hand-cranked tion manuals are available to view
models that require ice, rock salt, and online these days.
a lot of elbow grease to high-end,

13

THE HOMEMADE ICE CREAM RECIPE BOOK Typically, a countertop electric ice The ice cream mixture freezes
cream maker consists of four main gradually as it comes into contact with
parts: a double-walled steel bowl with the frozen bowl. The paddle scrapes
a coolant solution between the walls, a the frozen ice cream mixture from the
motorized base that turns the bowl, sides of the bowl, swirling the frozen
a paddle or mixing arm, and a cover mixture to the inside and pushing the
that holds the paddle in place. not-yet-frozen mixture against the side
as the bowl turns. In this manner, the
The double-walled steel bowl con- ice cream maker accelerates the rate
tains a liquid solution that freezes below at which the liquid freezes, aerates the
32°F. This bowl must be chilled in the mixture, and prevents large ice crystals
freezer for several hours (ideally at least from forming.
24 hours) until the liquid inside is com-
pletely frozen solid. Once completely For most electric ice cream makers,
frozen, the coolant maintains this cold the freezing process is complete within
temperature, which facilitates quick and 20 to 30 minutes. At this point, the
even freezing of the liquid you put inside mixture will have frozen to a consis-
the bowl. Note that some high-end home tency similar to soft-serve ice cream
ice cream makers include self-contained and the liquid coolant inside the walls
freezing mechanisms, eliminating the of the steel bowl will have begun to
need for a prefrozen insulated bowl— thaw, so processing the ice cream for
the machine itself contains a freezer longer than 30 minutes won’t make it
element that freezes the bowl and, con- any firmer and, in fact, it may begin
sequently, what’s inside. to soften as the bowl warms up. For a
firmer consistency, transfer the mix-
To freeze your ice cream, pour the ture to a freezer-safe storage container
chilled ice cream mixture into the fro- and freeze it for 2 hours or longer
zen steel bowl and place the bowl on before eating.
the motorized base. Insert the paddle
or mixing arm, place the cover on top
to hold the paddle in place, and turn
on the machine.

14

EQUIPMENT

All the ice creams in this book A heat-proof spatula HOMEMADE ICE CREAM
are made using the same basic
method. Following is a description which you’ll use for everything from
of the key pieces of equipment stirring your custard base to transferring
you’ll need in addition to an the ice cream mixture into your ice cream
ice cream maker. You probably maker and from the ice cream maker into
already have many of these a storage container.
items in your kitchen.
A wooden spoon
Two medium heat-
proof mixing bowls for stirring the custard base mixture as
it heats.
You’ll need one heat-proof bowl that can
be set over a pot of simmering water (you A fine-mesh sieve
can use a double boiler if you prefer) to
heat the custard base, and a second heat- for straining the custard base to ensure
proof bowl to pour the hot mixture into. that your ice cream is perfectly smooth.
I prefer stainless steel bowls because they
warm up quickly, are lightweight, and are Freezer-safe storage
inexpensive. Glass or ceramic bowls will containers
take longer to heat up than the stainless
steel variety. They are also heavier, mak- to keep your creations cold and ready
ing them a bit trickier to maneuver. to serve.

A wire whisk An ice cream scoop

for whisking together the eggs, sugar, because it’s not polite to polish off the
and cream. whole quart by yourself with a spoon.

A candy thermometer

to check the temperature of your mixture.

15

THE HOMEMADE ICE CREAM RECIPE BOOK Custard-Style Ice allowing you to heat the mixture
Cream Step-by-Step gently and avoid curdling (scrambling)
the eggs by cooking them too hot or
The ice cream recipes in this book too fast.
all start with a custard base made
of cream, milk, sugar, and egg yolks. Many recipes for custard-style ice
While there will be slight variations in cream call for heating the cream and
some recipes (for instance, brown sugar sugar and then tempering the egg yolks
might be used in place of granulated (whisking a small amount of the hot
sugar, or cocoa powder may be added dairy mixture into the egg yolks, con-
to the cream as it heats), the basic tinuing to add the hot dairy mixture in
method for making the custard is the a steady stream while whisking con-
same for each recipe. stantly, and then heating the egg and
cream mixture until it thickens). How-
Each recipe includes step-by-step ever, I find it easier to mix the egg yolks
instructions—including when and into the cream when it is still cold and
how to add the various flavorings and then heat them slowly together. It’s just
mix-ins—but following is a guide to the one less step to worry about, and you
basic process of making a custard base, don’t have to figure out how to pour the
so you can familiarize yourself with hot cream, whisk the yolks, and hold
this method first. the bowl to keep it from sliding off the
counter, all with just two hands.
I recommend using a double-boiler
method—heating the ingredients in Ingredients for a
a heat-proof bowl set over a pot of basic custard base
simmering water—rather than heat-
ing the custard in a saucepan directly 2 cups heavy cream
over heat. Both methods work, but the ½ cup plus 2 tablespoons sugar
double-boiler method is less risky, 6 large egg yolks
¼ teaspoon kosher salt
1 cup whole milk

16

1 1 Fill a medium saucepan about half HOMEMADE ICE CREAM
full with water and bring it to a simmer
2 over medium heat. Set a medium heat-
3 proof mixing bowl over the simmering
water, making sure that the bottom of
4 the bowl doesn’t touch the water.
5
2 In the bowl over the simmering
water, whisk together the cream, sugar,
egg yolks, and salt. Heat the mixture,
stirring constantly to avoid scrambling
the eggs, until it thickens enough to
coat the back of a wooden spoon and
registers between 170ºF and 175ºF on
a candy thermometer, 6 to 8 minutes.

3 Set a fine-mesh sieve over a second
medium heat-proof mixing bowl and
pour the custard mixture through the
sieve into the second bowl. Remove
the sieve (discard any solids) and mix
in the milk. Stir the mixture for about
5 minutes, until cooled. Cover and
refrigerate for at least 2 hours.

4 Transfer the mixture to the freezer
bowl of your ice cream maker. Freeze
for 20 to 30 minutes according to the
manufacturer’s instructions, until the
mixture is the texture of soft-serve.

5 Transfer to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or
until it reaches the desired consistency.

17

MORE OR LESS

THE HOMEMADE ICE CREAM RECIPE BOOK Most of the ice cream recipes in this book Unless you have a small (1½-quart) ice
make about 1 quart (4 cups) to 1½ quarts cream maker, I don’t recommend making
(6 cups) of ice cream. I chose this quan- less than 1 quart at a time, as the ice
tity because it could easily be made in the cream maker may not be able to churn a
common countertop ice cream makers, smaller quantity effectively. Also, it’s just
which usually hold 1½ or 2 quarts. a basic fact that half a quart of ice cream
is never enough.
If you’d like to double your ice cream
recipe, simply double the ingredients,
but first make sure that your ice cream
maker can hold double the amount.
You can also increase the recipe by
50 percent (for instance, use 3 cups
of cream, 1½ cups of milk, and 9 egg
yolks) if you like.

If you find recipes from other sources
that yield more than your ice cream
maker can hold, you can adjust the
quantities accordingly, provided that
the original recipe includes an easily
divisible number of egg yolks.

18

Troubleshooting To prevent large, icy crystals from HOMEMADE ICE CREAM
forming in your ice cream, make sure
Once you master the basic custard- your insulated bowl is completely
making technique, you’ll be able to frozen before adding your ice cream
run wild with your imagination. But mix. (I leave my bowl in the freezer for
as a beginner, you might run into a at least 24 hours before attempting
few common issues. Here’s how to a batch of ice cream.) Starting with a
avoid them. very cold mix is also crucial. Chill your
ice cream mixture for at least 2 hours
Problem Icy or gritty ice cream. before putting it into the machine to
Fix Faster freezing. Ice crystals form freeze. (I like to refrigerate my mix
overnight.) Mix-ins, too, should be very
and grow as the liquid ingredients cold when they are added, and even
freeze. If you just put your ice cream the storage container should be frozen
mix straight into the freezer without before filling. When everything starts
churning it, it would take hours to out very cold, your ice cream mixture
freeze and the result would be a giant freezes quickly and there will be little
block of ice. Churning the mixture as it time for ice crystals to form.
freezes speeds up the freezing process
and keeps the ice crystals tiny, result- Problem Too hard to scoop.
ing in creamy, smooth ice cream. Fix Add booze. Since alcohol has a

As your ice cream churns in the lower freezing temperature than water,
freezer bowl, the mixture that is against adding a bit of alcohol to your ice
the wall of the frozen bowl freezes cream mix lowers the freezing tem-
into tiny ice crystals. Those crystals perature. This means that even when
are quickly scraped off the side by fully churned, not all of the liquid will
the mixing arm and swirled into the be frozen solid. Ice cream is a mix of
center of the bowl, allowing other bits syrupy dissolved sugar and emulsified
to freeze against the side. The tiny ice fat interspersed with tiny air bubbles
crystals are scraped off the side before and ice crystals. When alcohol is added
they have a chance to grow into big to the mix, the proportion of syrup
ice crystals, and the churning process to ice is higher than without booze,
facilitates faster freezing.

19

THE HOMEMADE ICE CREAM RECIPE BOOK making the ice cream softer and cream- further churning won’t make your
ier. All it takes is a tablespoon or two of ice cream any firmer and may, in fact,
alcohol—anything from whiskey or rum cause it to soften even more. So once
to a standard vanilla extract—to ensure you’ve churned the ice cream for the
that your ice cream is super scoopable. amount of time recommended by the
Depending on what type of alcohol you manufacturer, transfer the ice cream
use, it can also enhance the flavor. to a freezer-safe storage container and
give it time to firm up in the freezer, at
Problem Too soft. least 2 hours.
Fix Start cold. Start with a frozen-solid
Problem Curdled custard.
freezer bowl and a very cold ice cream Fix A blender. If you’ve overcooked
mixture and mix-ins, churn the mixture
for only the amount of time recom- your base or cooked it at too high a
mended by your ice cream maker’s temperature, you will end up with
manufacturer (usually 20 to 30 minutes), what looks like runny scrambled eggs.
and give the finished ice cream time to If there is just a little bit of curdling,
harden up in the freezer before serving. straining the mixture through a fine-
mesh sieve will take care of it. If the
Note that at the end of the churn- problem is more extensive than that,
ing time, most ice cream makers will transfer the custard to a blender and
produce a mix that is the texture of process until smooth, which should
soft-serve. After 20 to 30 minutes, take 15 to 30 seconds.
though, the coolant that keeps the
freezer bowl cold begins to thaw, so

20

DAIRY-FREE ICE CREAM

The recipes in this book all use real cow’s
milk and cream, but it is possible to make
dairy-free versions of these rich, custard-
based ice creams. By swapping in a
high-fat, dairy-free milk for the cream
and a lower-fat milk substitute for the
whole milk, you can make a custard base
that is nearly indistinguishable from the
dairy-based one.

In place of heavy cream, I like to substi-
tute full-fat coconut milk. My favorite
replacement for milk is flax milk because
it has a rich flavor and comes closest to
approximating the texture of whole milk.
You can also experiment with almond
milk, soy milk, and other dairy-free milk
alternatives.



two

CLASSICS &
STANDOUTS

24 Vanilla Ice Cream 38 Fresh Ginger Ice Cream
26 Vanilla Bean Ice Cream 40 Chocolate Chip Ice Cream
28 Coffee Ice Cream 42 Mint Chip Ice Cream
30 Caramel Ice Cream 44 Rum Raisin Ice Cream
32 Butterscotch Ice Cream 46 Cookies & Cream
34 Maple Ice Cream
36 Malted Milk Ice Cream Ice Cream
48 Butter Brickle Ice Cream

23

Vanilla This is the simplest, most straightforward custard-
based ice cream there is, but don’t even think of
ice cream calling it boring. Vanilla’s flavor is floral, fruity, and
deep—and certainly not bland. It shines in this
Makes 1 quart rich, creamy ice cream, which is ideal in sundaes,
Prep: 5 minutes banana splits, and ice cream sandwiches or as
Cook: 10 minutes a topper for everything from chocolate cake to
Total Time: 4 hours peach-blackberry crisp.
and 45 minutes
1 Fill a medium saucepan about half full with water
2 cups heavy cream and bring to a simmer over medium heat. Set a medium
½ cup plus heat-proof mixing bowl over the simmering water,
2 tablespoons sugar making sure that the bottom of the bowl doesn’t touch
6 large egg yolks the water.
¼ teaspoon kosher salt
1 cup whole milk 2 In the bowl over the simmering water, whisk together
1½ teaspoons vanilla extract the cream, sugar, egg yolks, and salt. Heat the mixture,
stirring constantly to avoid scrambling the eggs, until
it thickens enough to coat the back of a wooden spoon
and registers between 170ºF and 175ºF on a candy ther-
mometer, 6 to 8 minutes.

THE HOMEMADE ICE CREAM RECIPE BOOK

24

3 Set a fine-meshed sieve over a second medium CLASSICS & STANDOUTS
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.
4 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip This is a great base recipe for adding mix-ins to. Add

chocolate chips, swirls of chocolate or fudge sauce, toffee
chips, or crushed hard candies like butterscotch or toffee.

25

Vanilla Bean The only ice cream as delightfully simple as classic
vanilla is vanilla bean, which uses plump vanilla
ice cream beans and the tiny seeds they contain to flavor the
rich, creamy base. The vanilla bean is the fruit of a
Makes 1 quart rare and fickle orchid and requires a lengthy and
Prep: 5 minutes laborious curing process to develop its more than
Cook: 10 minutes 200 different flavor compounds. By using the whole
Total Time: 4 hours bean, this ice cream captures every nuance of flavor.
and 45 minutes You’ll never call anything “plain vanilla” again.

2 cups heavy cream 1 Fill a medium saucepan about half full with water
½ cup plus and bring to a simmer over medium heat. Set a medium
2 tablespoons sugar heat-proof mixing bowl over the simmering water,
6 large egg yolks making sure that the bottom of the bowl doesn’t touch
¼ teaspoon kosher salt the water.
2 vanilla beans
1 cup whole milk 2 In the bowl over the simmering water, whisk together
the cream, sugar, egg yolks, and salt. Split the vanilla
THE HOMEMADE ICE CREAM RECIPE BOOK beans lengthwise with a sharp knife and scrape the
seeds into the cream mixture. Add the vanilla bean
pods to the mixture as well. Heat, stirring constantly to
avoid scrambling the eggs, until the mixture thickens
enough to coat the back of a wooden spoon and regis-
ters between 170ºF and 175ºF on a candy thermometer,
6 to 8 minutes.

26

3 Set a fine-meshed sieve over a second medium CLASSICS & STANDOUTS
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard the solids, including the vanilla bean pods)
and mix in the milk. Stir the mixture for about 5 minutes,
until cooled. Cover and refrigerate for at least 2 hours.
4 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Choose vanilla beans that are oily to the touch

and have a rich aroma. Avoid beans that are not
extremely fragrant, have a smoky fragrance, or are dry,
brittle, or mildewed.

27

Coffee Coffee ice cream combines two of the greatest joys
in life. Bringing together sweet, creamy ice cream
ice cream with the bold, bitter bite of coffee makes a treat that
children and adults alike can deeply appreciate. If
Makes 1 quart you prefer a stronger coffee flavor, adjust the recipe
Prep time: 5 minutes by adding more coffee and/or reducing the sugar.
Cooking time: 10 minutes
Total Time: 4 hours 1 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
and 45 minutes heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
2 cups heavy cream the water.
½ cup plus
2 tablespoons sugar 2 In the bowl over the simmering water, whisk together
6 large egg yolks the cream, sugar, egg yolks, and salt. Stir in the ground
¼ teaspoon kosher salt coffee and heat, stirring constantly to avoid scrambling
2 tablespoons ground coffee the eggs, until the mixture thickens enough to coat the
1 cup whole milk back of a wooden spoon and registers between 170ºF
and 175ºF on a candy thermometer, 6 to 8 minutes.
THE HOMEMADE ICE CREAM RECIPE BOOK
3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard the solids) and mix in the milk. Stir the
mixture for about 5 minutes, until cooled. Cover and
refrigerate for at least 2 hours.

28

4 Once the custard is thoroughly chilled, transfer the CLASSICS & STANDOUTS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip For the best flavor, choose good-quality coffee in

either a medium or dark roast (the darker the roast, the
more bitterness you’ll add to the flavor of your ice cream)
that has been ground to a medium grind. Use decaffein-
ated coffee if you don’t want to keep yourself, or your kids,
up all night.

29

Caramel Caramel is sugar that has been melted and cooked
until it turns a deep golden brown color. As the
ice cream sugar cooks, its flavor transforms from being merely
sweet to being deep, rich, and complex. Paired with
Makes 1 quart sweet cream, caramel is absolutely irresistible.
Prep: 5 minutes
Cook: 10 minutes 1 In a heavy-bottomed saucepan, mix the sugar and
Total Time: 4 hours water and heat over medium heat, stirring frequently
and 45 minutes with a silicone spatula, scraping the melted sugar from
the bottom of the pan to prevent burning, until the
1 cup sugar sugar is melted. Bring the mixture to a boil and cook,
¼ cup water swirling the pan, but without stirring, until the mixture
2 cups heavy cream, divided turns a deep golden-brown color, 7 to 8 minutes.
1 teaspoon vanilla extract
6 large egg yolks 2 Carefully add ½ cup of the cream and whisk until
¼ teaspoon kosher salt smooth; be careful to avoid being burned by the
1 cup whole milk hot steam. Remove the pot from the heat and stir
in the vanilla.
THE HOMEMADE ICE CREAM RECIPE BOOK
3 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
the water.

4 In the bowl over the simmering water, whisk together
the remaining 1½ cups of the cream, the egg yolks, and
salt. Heat the mixture, stirring constantly to avoid scram-
bling the eggs, until it thickens enough to coat the back of
a wooden spoon and registers between 170ºF and 175ºF
on a candy thermometer, 6 to 8 minutes.

30

5 Set a fine-meshed sieve over a second medium CLASSICS & STANDOUTS
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and whisk in the milk and the
caramel mixture. Stir the mixture for about 5 minutes,
until cooled. Cover and refrigerate for at least 2 hours.
6 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
7 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip To make Salted Caramel Ice Cream, replace the

kosher salt with a flaky sea salt, like Maldon salt, and
increase the quantity from ¼ teaspoon to ½ to ¾ teaspoon,
stirring the salt into the caramel along with the vanilla.

31

THE HOMEMADE ICE CREAM RECIPE BOOK Butterscotch Butterscotch is a flavor full of nostalgia. Remember
those butterscotch candies Grandma always had
ice cream hidden in her pocketbook? While its name suggests
that butterscotch either originated in Scotland or
Makes 1 quart contains Scotch whiskey, neither is actually the case.
Prep: 5 minutes Scotch here is likely derived from scorch. The candy’s
Cook: 15 minutes distinctive taste is achieved by scorching, or cooking,
Total Time: 4 hours butter and brown sugar until the mixture is deeply
and 45 minutes caramelized. That said, a splash of whiskey rarely
hurts, and I love to add it here for a little kick and an
1 cup (packed) extra dose of flavor that sets it apart from its close
light brown sugar cousin caramel. Serve this addictive ice cream on its
2 tablespoons unsalted butter own or use it to top a peach pie or chocolate cake.
2 cups heavy cream, divided
1 tablespoon whiskey 1 In a heavy-bottomed saucepan, mix the brown sugar
2 teaspoons vanilla extract and butter and heat over medium heat, stirring fre-
¼ teaspoon kosher salt quently with a silicone spatula, scraping the melted
6 large egg yolks sugar from the bottom of the pan to prevent burning,
1 cup whole milk until the butter and sugar are melted and smooth, about
5 minutes. Carefully add ½ cup of the cream and con-
tinue to cook over low heat, whisking constantly, until
the mixture is smooth, about 4 minutes. Remove the pot
from the heat and stir in the whiskey and vanilla.

2 Fill a medium saucepan about half full with water
and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
making sure that the bottom of the bowl doesn’t touch
the water.

32

3 In the bowl over the simmering water, whisk together CLASSICS & STANDOUTS
the remaining 1½ cups of the cream, the egg yolks, and
salt. Heat the mixture, stirring constantly to avoid scram-
bling the eggs, until it thickens enough to coat the back of
a wooden spoon and registers between 170ºF and 175ºF
on a candy thermometer, 6 to 8 minutes.
4 Set a fine-meshed sieve over a second medium heat-
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and whisk in the milk and the butterscotch
mixture. Stir the mixture for about 5 minutes, until cooled.
Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip You don’t need to use your expensive single-malt

scotch for this recipe. Either an Irish whiskey like Jameson
or a bourbon like Maker’s Mark works well. If you don’t
keep whiskey in the house as a general rule, head over
to the nearest liquor store and pick up one of those little
airplane bottles. They’re just the thing when you need only
a splash.

33

Maple The flavor of maple syrup is so closely associated
with pancakes and waffles that this ice cream
ice cream may manage to convince you that ice cream is a
breakfast food after all. A dash of natural maple
Makes 1 quart flavor ensures that the taste is pronounced with-
Prep: 5 minutes out overdoing it on sweetness.
Cook: 10 minutes
Total Time: 4 hours 1 Fill a medium saucepan about half full with water
and 45 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
2 cups heavy cream making sure that the bottom of the bowl doesn’t touch
6 large egg yolks the water.
¼ teaspoon kosher salt
1 cup whole milk 2 In the bowl over the simmering water, whisk together
¾ cup grade B the cream, egg yolks, and salt. Heat the mixture, stirring
pure maple syrup constantly to avoid scrambling the eggs, until it thickens
½ teaspoon all-natural enough to coat the back of a wooden spoon and regis-
maple flavor ters between 170ºF and 175ºF on a candy thermometer,
6 to 8 minutes.
THE HOMEMADE ICE CREAM RECIPE BOOK
3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk, maple
syrup, and maple flavor. Stir the mixture for about
5 minutes, until cooled. Cover and refrigerate for at
least 2 hours.

34

4 Once the custard is thoroughly chilled, transfer the CLASSICS & STANDOUTS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Choose a flavorful, pure maple syrup, ideally grade

B, since it has a stronger flavor than grade A. Look for
maple flavor alongside the extracts in the spice or baking
section of your supermarket or order it online.

35

THE HOMEMADE ICE CREAM RECIPE BOOK Malted Milk Malted milk powder takes a simple vanilla ice
cream base and ramps the flavor up to a whole
ice cream other level. Made from powdered milk and barley
malt, malted milk powder adds deep, round caramel
Makes about 1¼ quarts notes to the finished product. A splash of bourbon
Prep: 5 minutes intensifies the effect and keeps the ice cream
Cook: 10 minutes smooth and creamy. One bite of this ice cream and
you’ll feel as if you’ve been transported to a drug-
Total Time: 4 hours store soda fountain counter in the 1920s.
and 45 minutes
1 Fill a medium saucepan about half full with water
2 cups heavy cream and bring to a simmer over medium heat. Set a medium
½ cup plus heat-proof mixing bowl over the simmering water,
2 tablespoons sugar making sure that the bottom of the bowl doesn’t touch
2⁄3 cup malted milk powder the water.
6 large egg yolks
¼ teaspoon kosher salt 2 In the bowl over the simmering water, whisk together
1 cup whole milk the cream, sugar, malted milk powder, bourbon, egg
2 tablespoons bourbon yolks, and salt. Heat the mixture, stirring constantly to
1½ teaspoons vanilla extract avoid scrambling the eggs, until it thickens enough to
coat the back of a wooden spoon and registers between
170ºF and 175ºF on a candy thermometer, 6 to 8 minutes.

36

3 Set a fine-meshed sieve over a second medium CLASSICS & STANDOUTS
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes until
cooled. Cover and refrigerate for at least 2 hours.
4 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip Adding ¾ cup chopped, frozen chocolate-covered

malted milk balls during the last few minutes of churning
only makes this ice cream more addictive.

37

Fresh Ginger Ice cream is usually thought of as a summer treat,
but this version, with the kick of fresh ginger, evokes
ice cream the crisp, cool days of fall. One spoonful and you’ll
be imagining tree leaves changing to deep auburn
Makes 1 quart and fiery red, the crunch of dried leaves under your
Prep: 5 minutes feet, and the cozy feeling of a fall afternoon spent
Cook: 10 minutes inside by the fire. It’s the perfect accompaniment to
Total Time: 4 hours all your favorite seasonal desserts—like apple pie,
and 45 minutes pear crisp, and pumpkin bread.

2 cups heavy cream 1 In a medium saucepan, mix the cream and ginger and
1 (4-inch) piece fresh bring to just a boil over medium heat. Remove the pan
ginger, peeled and chopped from the heat and let the mixture sit for 1 hour to infuse
½ cup plus 2 tablespoons sugar the cream with the ginger flavor. Strain and discard the
6 large egg yolks ginger pieces.
¼ teaspoon kosher salt
1 cup whole milk 2 Fill a medium saucepan about half full with water
1 teaspoon vanilla extract and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
THE HOMEMADE ICE CREAM RECIPE BOOK making sure that the bottom of the bowl doesn’t touch
the water.

3 In the bowl over the simmering water, whisk together
the ginger-infused cream, sugar, egg yolks, and salt.
Heat the mixture, stirring constantly to avoid scram-
bling the eggs, until it thickens enough to coat the back
of a wooden spoon and registers between 170ºF and
175ºF on a candy thermometer, 6 to 8 minutes.

38

4 Set a fine-meshed sieve over a second medium CLASSICS & STANDOUTS
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip For even more ginger flavor, add ½ cup of minced

crystallized ginger to the ice cream in the last couple of
minutes of churning.

39

THE HOMEMADE ICE CREAM RECIPE BOOK Chocolate Chip Ice cream doesn’t get more classic than rich vanilla
ice cream studded with dark chocolate chips. It’s
ice cream the perfect balance between our two greatest loves:
vanilla and chocolate.
Makes 1¼ quarts
Prep: 5 minutes 1 Fill a medium saucepan about half full with water
Cook: 10 minutes and bring to a simmer over medium heat. Set a medium
Total Time: 4 hours heat-proof mixing bowl over the simmering water,
and 45 minutes making sure that the bottom of the bowl doesn’t touch
the water.
2 cups heavy cream
½ cup plus 2 In the bowl over the simmering water, whisk together
2 tablespoons sugar the cream, sugar, egg yolks, and salt. Heat the mixture,
6 large egg yolks stirring constantly to avoid scrambling the eggs, until it
¼ teaspoon kosher salt thickens enough to coat the back of a wooden spoon and
1 cup whole milk registers between 170ºF and 175ºF on a candy thermo-
½ teaspoons vanilla extract meter, 6 to 8 minutes.
1 cup mini semisweet
chocolate chips 3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mix-
ture through the sieve into the second bowl. Remove
the sieve (discard any solids) and stir in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

40

4 Once the custard is thoroughly chilled, transfer the CLASSICS & STANDOUTS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer's instructions, until the mixture is the texture of
soft-serve. Add the chocolate chips during the last few
minutes of churning.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip I like to use mini semisweet chocolate chips since

they had just enough crunch and big chocolate flavor to
the creamy vanilla.

41

THE HOMEMADE ICE CREAM RECIPE BOOK Mint Chip The mint chip ice cream of my childhood was
always colored an odd and unnatural bright green.
ice cream It was, and is, one of my very favorites, although
these days I happily forgo the green food coloring
Makes about 1 quart to make a more organic-tasting, creamy white treat
Prep: 5 minutes that’s speckled with bits of chocolate and bursting
Cook: 10 minutes with mint flavor.

Total Time: 4 hours 1 Fill a medium saucepan about half full with water
and 45 minutes and bring to a simmer over medium heat. Set a medium
heat-proof mixing bowl over the simmering water,
2 cups heavy cream making sure that the bottom of the bowl doesn’t touch
½ cup plus the water.
2 tablespoons sugar
6 large egg yolks 2 In the bowl over the simmering water, whisk together
¼ teaspoon kosher salt the cream, sugar, egg yolks, and salt. Heat the mixture,
1 cup whole milk stirring constantly to avoid scrambling the eggs, until
1½ teaspoons it thickens enough to coat the back of a wooden spoon
peppermint extract and registers between 170ºF and 175ºF on a candy ther-
½ cup mini semisweet mometer, 6 to 8 minutes.
chocolate chips
3 Set a fine-meshed sieve over a second medium
heat-proof mixing bowl and pour the custard mixture
through the sieve into the second bowl. Remove the
sieve (discard any solids) and mix in the milk and pep-
permint extract. Stir the mixture for about 5 minutes,
until cooled. Cover and refrigerate for at least 2 hours.

42

4 Once the custard is thoroughly chilled, transfer the CLASSICS & STANDOUTS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions. Add the chocolate chips to the ice
cream base during the last few minutes of churning.
5 Once the mixture is the texture of soft-serve, transfer
it to a freezer-safe storage container and freeze for at
least 2 hours, or until it reaches the desired consistency.

tip Peppermint extract makes it easy to add a blast of

mint flavor to your ice cream, but using fresh mint will
make it even more divine. Before step 2, mix the cream with
2 cups of chopped fresh mint and process in a blender or
food processor until smooth. Proceed with
the recipe as written, omitting the mint extract.

43

THE HOMEMADE ICE CREAM RECIPE BOOK Rum Raisin The kick of dark rum and plump, rum-soaked raisins
make this a special indulgence. Try it as a filling for
ice cream oatmeal cookie ice cream sandwiches, or serve it
over grilled pineapple for a dessert that tastes like
Makes about 1½ quarts a creamy Caribbean cocktail.
Prep: 5 minutes
Cook: 10 minutes 1 In a small bowl, mix the raisins and rum. Cover and
let sit at room temperature for several hours or, prefer-
Total Time: 4 hours ably, overnight. Reserve 2 tablespoons of the rum and
and 45 minutes drain the raisins.

¾ cup raisins 2 Fill a medium saucepan about half full with water
¾ cup dark rum and bring to a simmer over medium heat. Set a medium
2 cups heavy cream heat-proof mixing bowl over the simmering water,
½ cup sugar making sure that the bottom of the bowl doesn’t touch
2 tablespoons the water.
light brown sugar
6 large egg yolks 3 In the bowl over the simmering water, whisk together
¼ teaspoon kosher salt the cream, both sugars, egg yolks, salt, and cinnamon
¼ teaspoon cinnamon and heat, stirring constantly to avoid scrambling the
1 cup whole milk eggs, until the mixture thickens enough to coat the back
½ teaspoon vanilla extract of a wooden spoon and registers between 170ºF and
175ºF on a candy thermometer, 6 to 8 minutes.

44

4 Set a fine-meshed sieve over a second medium heat- CLASSICS & STANDOUTS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and stir in the milk, vanilla, and the reserved
raisins and rum. Stir the mixture for about 5 minutes,
until cooled. Cover and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the mix-
ture to the freezer bowl of your ice cream maker. Freeze
for 20 to 30 minutes according to the manufacturer’s
instructions, until the mixture is the texture of soft-serve.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip If you don’t have time to soak your raisins for hours,

place the raisins and rum in a small saucepan and bring
to a boil. Remove from the heat and let stand just 45 to
60 minutes. Heating them will help them plump up more
quickly.

45

THE HOMEMADE ICE CREAM RECIPE BOOK Cookies Why settle for cookies and milk when you can
& Cream have cookies and ice cream all in one bowl? In this
crowd-pleasing favorite, chocolate cookies add flavor
ice cream and texture to a creamy vanilla ice cream base.

Makes 1¼ quarts 1 Fill a medium saucepan about half full with water
Prep: 5 minutes and bring to a simmer over medium heat. Set a medium
Cook: 10 minutes heat-proof mixing bowl over the simmering water,
Total Time: 4 hours making sure that the bottom of the bowl doesn’t touch
and 45 minutes the water.

2 cups heavy cream 2 In the bowl over the simmering water, whisk together
½ cup plus the cream, sugar, egg yolks, and salt. Heat the mixture,
2 tablespoons sugar stirring constantly to avoid scrambling the eggs, until
6 large egg yolks it thickens enough to coat the back of a wooden spoon
¼ teaspoon kosher salt and registers between 170ºF and 175ºF on a candy ther-
1 cup whole milk mometer, 6 to 8 minutes.
1½ teaspoons vanilla extract
20 chocolate cookies 3 Set a fine-meshed sieve over a second medium
(such as Homemade heat-proof mixing bowl and pour the custard mix-
Chocolate Wafer Cookies, ture through the sieve into the second bowl. Remove
page 193, or Oreos), chopped the sieve (discard any solids) and mix in the milk and
vanilla. Stir the mixture for about 5 minutes, until
cooled. Cover and refrigerate for at least 2 hours.

46

4 Once the custard is thoroughly chilled, transfer the CLASSICS & STANDOUTS
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manufac-
turer’s instructions, until the mixture is the texture of
soft-serve. Just before turning off the ice cream maker,
add the chopped cookies and churn just until they are
mixed in.
5 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip To avoid adding lots of cookie “dust” that will make

your ice cream gritty, before adding the chopped cookie
chunks, place them into a fine-meshed sieve and shake out
the dust over the sink.

47

THE HOMEMADE ICE CREAM RECIPE BOOK Butter Brickle Not only is this peculiarly named flavor fun to
say, but it’s also fun to eat. Each bite is a sensory
ice cream experience of smooth, caramel ice cream studded
with crunchy shards of toffee—like a trip to the ice
Makes 1¼ quarts cream parlor and the candy shop stirred together
Prep: 5 minutes in a bowl.
Cook: 10 minutes
Total Time: 4 hours 1 In a heavy-bottomed saucepan, mix the butter and
and 45 minutes brown sugar and heat over medium heat, stirring
frequently with a silicone spatula, scraping the melted
4 tablespoons unsalted butter sugar from the bottom of the pan to prevent burning,
1 cup (packed) until the butter and sugar are melted and smooth, about
light brown sugar 5 minutes. Carefully add 1 cup of the cream and con-
2 cups heavy cream, divided tinue to cook over low heat, whisking constantly, until
1 teaspoon vanilla extract the mixture is smooth, about 4 minutes. Remove the pot
6 large egg yolks from the heat and stir in the vanilla.
¼ teaspoon kosher salt
1 cup whole milk 2 Fill a medium saucepan about half full with water
1 cup crushed toffee bits and bring to a simmer over medium heat. Set a medium
(store-bought or Homemade heat-proof mixing bowl over the simmering water,
Toffee Bits, page 196) making sure that the bottom of the bowl doesn’t touch
the water.

3 In the bowl over the simmering water, whisk together
the remaining 1 cup of the cream, the vanilla, egg yolks,
and salt. Heat the mixture, stirring constantly to avoid
scrambling the eggs, until it thickens enough to coat the
back of a wooden spoon and registers between 170ºF
and 175ºF on a candy thermometer, 6 to 8 minutes.

48

4 Set a fine-meshed sieve over a second medium heat- CLASSICS & STANDOUTS
proof mixing bowl and pour the custard mixture through
the sieve into the second bowl. Remove the sieve (discard
any solids) and mix in the milk and brown sugar mixture.
Stir the mixture for about 5 minutes, until cooled. Cover
and refrigerate for at least 2 hours.
5 Once the custard is thoroughly chilled, transfer the
mixture to the freezer bowl of your ice cream maker.
Freeze for 20 to 30 minutes according to the manu-
facturer’s instructions, until the mixture is the texture
of soft-serve. Just before turning off the ice cream
maker, add the toffee bits and churn until they are
well incorporated.
6 Transfer the mixture to a freezer-safe storage con-
tainer and freeze for at least 2 hours, or until it reaches
the desired consistency.

tip To crush the toffee, place it in a sturdy resealable

plastic bag and use a rolling pin or another heavy object
to crush the candy into small shards.

49