Last weekend, while at the Street Fair, I had some brown sugar bacon ice cream from a new company in town that makes their own ice cream called Milkhaus. Super good by the way. It’s eggless ice cream which makes it really super easy to make and that inspired me to try making my own. If you never made ice cream with eggs in it, it is kind of a pain. You have to heat up the milk a bit on the stove top, and then temper the eggs which is bringing the eggs to the same temperature as the milk, so that the eggs don’t curdle. That would be some pretty gross ice cream if that happened. Then you add in the rest of milk mixture and pray to the ice cream gods that it turns out ok. With this type of ice cream you don’t even have to worry about that, which is why I like it better.
This week, I’ve been coming up with some crazy ice cream flavors including Peas and Carrots and Fried Chicken ice cream. Just kidding, I would never ever put those flavors in ice cream. For this one, I just used whatever I had left over in my pantry. A bag of butterscotch chips, a Hershey’s chocolate bar and some caramel sauce. You can see the caramel sauce swirls inside of this. I even tried using marshmallow fluff, and that stuff doesn’t work in ice cream AT ALL. It gets way too hard and almost clumps up, but how do those stores that sell ice cream make the ice cream taste like marshmallow then? I’ve always wondered that about this frozen shop that I like.
Recipe adapted from Chef In You
- 1 cup Whole Milk
- 2 cups Heavy Cream
- ¾ cup granulated Sugar
- Pinch of Sea Salt
- 1 tbsp pure Vanilla Extract
- In a bowl combine the milk, sugar and salt and whisk until combined and sugar dissolved.
- Stir in the heavy cream followed by the vanilla extract.
- Whisk until combined
- Switch on your icecream maker, if using. If you don't posses a machine refer step 11 for details. Follow your ice maker's instructions to prepare the icecream. About 15 to 20 minutes.
- Add in whatever toppings you like.