Old fashioned homemade ice cream recipe with raw eggs is a delightful treat that many cherish from their childhood. This recipe is perfect for families looking to create a nostalgic dessert that brings everyone together. Whether you’re an experienced home cook or a novice in the kitchen, this classic dessert is sure to impress. Did you know that the first ice cream recipe dates back to the 18th century? It was originally made with a mixture of cream, sugar, and flavorings, much like the recipe we’ll explore today!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4-6 servings | 15 minutes | 20 minutes | 35 minutes (plus chilling time) | 250 |
Ingredients
- 2 large raw eggs
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Begin by separating the egg yolks from the whites. For this recipe, you’ll only need the yolks. Place them in a mixing bowl and beat them until they are creamy and pale in color.
Step 2: Gradually add the granulated sugar to the egg yolks, whisking continuously until the mixture is well combined and slightly thickened. This step is crucial as it helps create a rich custard base for your ice cream.
Step 3: In a separate saucepan, combine the heavy cream, whole milk, and a pinch of salt. Heat this mixture over medium heat until it’s warm but not boiling. Stir occasionally to prevent sticking.
Step 4: Once the cream mixture is warm, slowly pour a small amount into the egg yolk mixture while whisking vigorously. This process is called tempering and prevents the eggs from scrambling. Continue to add the cream mixture gradually until it is fully incorporated.
Step 5: Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly. You want to cook this until it thickens enough to coat the back of a spoon. This typically takes about 10-15 minutes. Be careful not to let it boil!
Step 6: Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature before refrigerating it for at least 2 hours, or until it is thoroughly chilled.
Step 7: After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This is where the magic happens, transforming your custard base into a creamy and delicious ice cream.
Step 8: Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours to allow it to firm up before serving.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Fat | 20g |
| Carbohydrates | 20g |
| Sugar | 19g |
| Protein | 4g |
Tips and Variations
- Egg Safety: If you’re concerned about using raw eggs, consider using pasteurized eggs for peace of mind.
- Sweetness Level: Adjust the amount of sugar to your taste. You can use honey or maple syrup as alternatives.
- Flavor Variations: Experiment with different extracts like almond or mint, or mix in chocolate chips, fruit, or nuts during the last few minutes of churning.
- Storage: Store leftovers in an airtight container in the freezer for up to two weeks.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Medium saucepan
- Ice cream maker
- Airtight container for storage
Pair this delicious homemade ice cream with warm brownies or a slice of pie for an indulgent dessert experience. You can also enjoy it with fresh fruit for a lighter option.
Now that you have the perfect old fashioned homemade ice cream recipe with raw eggs, it’s time to make some memories in the kitchen! Gather your family, share this recipe, and subscribe to our blog for more delightful recipes.
Q: Can homemade ice cream be made with raw eggs?
A: Yes, homemade ice cream can be made with raw eggs, as they are often used in custard bases to create a rich and creamy texture. Just ensure you use fresh, high-quality eggs or pasteurized eggs to minimize any food safety concerns.
Q: Should eggs be cooked for ice cream?
A: Cooking the egg yolks is a common practice in many recipes to create a custard base, which helps achieve a smooth texture. However, some recipes use raw eggs directly, which is traditional but may pose risks if not handled properly.
Q: How to make homemade ice cream creamy and not icy?
A: To ensure your homemade ice cream is creamy and not icy, make sure to use a good balance of cream and milk, churn the mixture properly, and freeze it in an airtight container. Adding a bit of alcohol can also help prevent it from freezing too hard.
Q: Can I use whole eggs in ice cream?
A: While traditional recipes often use just the yolks for a richer flavor, you can use whole eggs if desired. However, this may change the texture slightly, making it less creamy.
