Homemade Ice Cream

Ingredients

Active Time: 25 minutes

Total Time: 10 hours

Yield: about 3 cups

1 cup Zeal Creamery Milk

2 cups heavy cream

2⁄3 cup granulated sugar

1⁄4 tsp kosher salt

1 tbsp vanilla extract

6 egg yolks, set in a large bowl

OR

2 cups Zeal Creamery Milk

1 cup heavy cream

2⁄3 cup granulated sugar

1⁄4 tsp kosher salt

1 tbsp vanilla extract

Mix in Suggestions

3 cups fruity pebbles, divided

2 cups fresh raspberries + 1⁄2 cup raspberry or strawberry jam

1⁄4 cup peanut butter or pistachio butter

Directions

1. If maxing the fruity pebble flavor, soak 1 cup of fruity pebbles in the milk for about 15

minutes. Strain through a fine mesh sieve and discard soaked fruity pebbles.

2. For the egg yolk based ice cream, in a medium saucepan combine the milk, heavy cream,

sugar, and salt. Heat over medium high heat and simmer, whisking intermittently until

the sugar dissolves, about 5 minutes. Remove from heat.

3. Gradually pour about a third of the milk mixture into the bowl with egg yolks while

simultaneously whisking. Whisk in the vanilla extract.

4. Return the egg yolk mixture to the pot with the milk and gently cook over medium low

heat until slightly thickened and the mixture can coat the back of a spoon, about 2

minutes more. Transfer to an airtight container and cool for at least 3 hours or overnight.

5. If making the egg free ice cream, combine ingredients in a medium bowl and whisk until

the sugar is dissolved. Cool for at least 3 hours or overnight.

6. Process either mixture through an electric ice cream maker until thickened, about 15 to

20 minutes. Pour in the mix-in of your choice and allow it to stir in for an additional 2-3

minutes.

7. Transfer the ice cream to a loaf pan or airtight container and store in the freezer.