F&W’s Justin Chapple doesn’t use an ice cream maker for this sweet and creamy custard-based ice cream.
Slideshow: More Ice Cream Recipes
6 large egg yolks
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
3/4 teaspoon kosher salt
1 vanilla bean, split lengthwise and seeds scraped
1/2 teaspoon pure almond extract
3/4 cup fresh cherries, pitted and halved
1/4 cup shelled pistachios, coarsely chopped
How to Make It
Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds. Bring to a simmer, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean. Let the custard cool completely, stirring occasionally. Stir in the almond extract. Pour into a large resealable freezer bag and seal, pressing out the air. Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.
Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor. Pulse at 5-second intervals until smooth. Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
The ice cream can be frozen for up to 1 week
Instead of cherries and pistachios, try folding in 1 cup of chopped chocolate-covered pretzels or chopped halvah.
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