Ingrédients pour Alton Brown's Ice Cream
- 1 cup granulated sugar
- 4 large egg yolks
- 1 cup half-and-half
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- Pinch of salt
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Comment préparer Alton Brown's Ice Cream
- In a medium saucepan, combine 2 cups heavy cream and 1 cup half-and-half. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks and 1 cup granulated sugar until pale and thick.
- Temper the egg yolk mixture by slowly whisking in about 1/2 cup of the hot cream mixture. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture reaches 170°F (77°C) on a candy thermometer. Do not boil.
- Immediately transfer the custard to a large metal bowl. Cover the surface with plastic wrap to prevent a skin from forming.
- Place the bowl in an ice bath (a larger bowl filled with ice water) to rapidly cool the custard. Stir occasionally until the mixture reaches 40°F (4°C).
- Stir in 1 teaspoon pure vanilla extract.
- Pour the chilled custard into a freezer-safe container. Add any desired mix-ins (chocolate chips, fruit, nuts, etc.).
- Freeze for at least 6 hours, or preferably overnight, until solid.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
21g
Fat
592g
Carbs
15g
