If I told you how good this ice cream was, you wouldn’t believe me. You’d probably think I was exaggerating, trying to build traffic by claiming to have found OMG THE BEST ICE CREAM EVARRRRRRR YOU GUYS.
So I’m not going to tell you all of that. I’m going to talk about how, even though this is gluten-free, it is not health food. Remember how I talk about balancing health and hedonism? I ate this for lunch the other day. Hedonism at its best.
The ratio for this frozen custard recipe — which, by the way, results in a thick, rich custard so good I considered not even putting it in my ice cream maker — is essentially three cups of a cream/milk mixture and six egg yolks. That’s right, just the yolks.
If you’re not ready for decadence, don’t make this recipe. The base itself, barely adapted from The New York Times, is velvety smooth, so rich that it makes you realize why sometimes people use orgasmic references when talking about food. I almost pulled a full-on Meg Ryan in my kitchen, no lie.
The bourbon in this is killer, too. It helps the base keep a wonderfully scoopable texture when frozen, and adds a little smooth, warm kick that will make your whole soul happy.
So yeah. Go make this. And don’t panic when your caramel seizes up and you have little lumps in the custard. Just make sure you allow the caramel plenty of time to dissolve into the cream, and pour everything through a fine-mesh sieve before chilling. No worries.
- 1 cup light brown sugar, packed
- 1/4 cup water
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1/8 tsp kosher salt
- 6 egg yolks
- 1 Tbsp bourbon
- Melt brown sugar and water together in a large saucepan over medium heat. Stir frequently, ensuring it won’t burn, until the caramel is beautifully reddish-brown and thick.
- Remove from heat. Add cream, milk and salt directly into the saucepan. DON’T FREAK OUT when your beautiful caramel freezes up. It will dissolve. Place pot back over medium-low heat and cook, stirring frequently, until all of the sugar is dissolved and happy.
- Meanwhile, have your egg yolks in a bowl and ready to go. Whisk those yolks. Then remove your pan from the heat again. Take about a cup of the cream mixture and slowwwwwwwwly pour it into your eggs, whisking the whole time. Then, take the yolk cream mixture and whisk back into the larger pot.
- Place pot back on the stove and heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. If you have a thermometer, it should read about 170 degrees. This will take about five to seven minutes. Remove from heat.
- Pour custard through a fine-mesh sieve into a large bowl and allow to come to room temperature. Stir in bourbon. Chill for at least four hours, or overnight.
- Freeze in your ice cream maker per manufacturer’s instructions. Enjoy.