Homemade Custard Ice Cream
Servings: 16
Ingredients
- 3 cups Whole Milk
- 3 cups Heavy Cream
- ¾ cup Milk Powder
- 1 cup Maple Syrup
- ¼ cup Manuka Honey or regular honey
- 6 large Egg Yolks
- 1 tbsp. Vanilla Extract
Instructions
- In a large saucepan, combine the whole milk, heavy cream, milk powder, maple syrup, and honey.
- Whisk all ingredients together, then place over medium high heat to cook until 110F. Immediately remove from heat.
- Add the egg yolks into a large bowl, then add ¼ cup of the hot milk mixture and immediately whisk. Continue this process two more times to gradually temper the eggs.
- Pour the tempered eggs mixture back into the saucepan.
- Place back over medium heat and stir until 170F to 175F, about 5-10 minutes. It should have slightly thickened up and easily coats the back of a spoon.
- Remove from heat to stir in the vanilla. Pour into a heat-safe glass container, then let cool at room temperature for 15-20 minutes.
- Store in the fridge until completely cooled, 2 hours to overnight.
- Add to your ice cream maker and following appliance instructions.
- While in soft serve texture, stir in the lightly crushed chocolate chunk cookies and toasted coconut.
- Place in a freezer-safe container to freeze 1-2 hours to firm up. Enjoy!
