Ingrédients pour Super Easy Ice Cream
- 2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
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Comment préparer Super Easy Ice Cream
- In a medium saucepan, gently heat 2 cups heavy whipping cream over medium heat until it just begins to simmer.
- Remove from heat and stir in 1/3 cup granulated sugar until completely dissolved.
- In a separate bowl, whisk 4 large egg yolks until light and frothy.
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Stir in 1 teaspoon vanilla extract (or your preferred extract/flavoring).
- Let the mixture cool completely to room temperature. Cover and refrigerate for at least 2 hours, or until completely chilled.
- Transfer the chilled mixture to a freezer-safe container and freeze for at least 6 hours, or preferably overnight, until solid.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
45g
Fat
96g
Carbs
4g
