When you’re within the mood for an ice cream cake, but don’t need to spend a lot of prep time within the kitchen, this recipe really takes the cake! Whereas it might sound extra difficult than shopping for a carton, all you need are half and half, sugar, egg yolks, vanilla—and an ice cream maker. I put about a cup and a half in a small pot with some butter and melted it, then I put some gap marshmallows within the precise mixture.
It’ll be the freshest, fluffiest ice cream you may ever taste, though it’s best eaten the identical day it is made, so do not make more than you can eat in a short period of time. Remove from heat and pressure the mixture into the bowl of your mixer.
In the event you aren’t going to eat it immediately, switch it right into a freezer-safe container and put it into the freezer; it would last for about two days. Stir sugar, cream, and milk right into a saucepan over low warmth until sugar has dissolved. Making this proper know by placing rock salt + ice in my rock tumbler after which putting a zip lock in with it.
Forget about gentle milk chocolate—I’m looking for one thing more intense. Pour into a calming 9-by-5-by-three-inch metallic loaf pan, and freeze, lined, till thick and creamy, like delicate-serve, about 2 hours. Return the pan to a low heat and prepare dinner, stirring all the time with a wooden spoon, for eight-10 minutes, till the custard is thick sufficient to coat the back of the spoon.
Switch the mixture to a freezer-secure container and freeze it for at least 1 hour. Warmth the cream and milk over a low heat, stirring occasionally, until it nearly boils – you may see just a few bubbles on the edge. With out eggs, the flavors of cream, milk, and vanilla shine by way of loud and clear.