Ingredients for Dairy Queen Ice Cream
- Unflavored Gelatin
- Cold Water
- 1 cup whole milk
- 1 cup granulated sugar
- Vanilla
- Salt
- 2 cups heavy cream
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How to Make Dairy Queen Ice Cream
- In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is completely dissolved.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Gradually whisk about 1 cup of the cream mixture into the egg yolks to temper them. Then, pour the tempered yolk mixture back into the remaining cream mixture.
- Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard for at least 4 hours, or preferably overnight, to allow it to thoroughly chill.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions (usually about 20-30 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
401g
Fat
219g
Carbs
36g
