In case you haven’t noticed, it’s hot out there. Really hot. And while Piggly Wiggly carries all your favorite ice cream brands, like Bluebell and Mayfield, there’s nothing like real-deal, homemade ice cream. It can be a lot of hard work, but we think it’s 100% worth it.
Before we get into it, we’d like to shout out our local weatherman, Richard Scott, for prividing the honey we used to garnish this week’s dish. Richard’s honey is 100% local, and Piggly Wiggly now officially carries it in all its Tuscaloosa and Northport locations.
Bowl credit goes to Kentuck Art Center, who regularly hosts ice cream socials throughout the warm months. Buy the ice cream, keep the bowl!
Another note, we used a standing KitchenAid for this recipe, but you can use a crank or motorized ice cream maker. Either way, your ice cream will turn out delicious!
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar, divided
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla bean paste or vanilla extract
- Scott’s local honey (for garnish)
Directions
- Place your KitchenAid Ice Cream attachment in the freezer for 16-24 hours.
- In a medium bowl, whisk together 4 egg yolks and 1/2 cup of granulated sugar until the egg yolks are lightened to a pale yellow color. If you can pull up your whisk and see the yolk mixture fall down into the bowl like a ribbon, then the mixture is ready.
- In a medium sauce pot, add 1 1/2 cups of whole milk, 1 12 cups of heavy cream, the remaining 1/2 cup of sugar, and 1 teaspoon of vanilla. Stir to combine and place over medium heat. Stirring constantly, heat the mixture until it reads 165°F with a thermometer.
- Reduce the heat to low and scoop about 1/4 cup of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this until all of the milk mixture and egg mixture are combined.
- Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads 170°F on an instant-read thermometer.
- Strain the mixture through a mesh into a bowl, then cling wrap the mixture. Cover the bowl and chill in either the freezer for 2 hours or in the fridge for 12-16 hours. If you’re storing it in the freezer, check after about an hour to make sure it didn’t solidify.
- When you are ready to churn, take the frozen KitchenAid attachment out of the freezer and pour in the custard. Churn on the stir setting for 20-30 minutes, or until the ice cream is your desired thickness.
- Gently fold in your desired mix-ins and pour the ice cream into a 9-inch by 5-inch loaf pan.
- Cover and freeze another 2-3 hours for a firm scoop, then serve.
Things we learned while making this recipe
- We can’t emphasize enough how important it is to mix your eggs into the hot milk mixture slowly. If you combine too quickly, you’ll scramble the eggs and end up with an unpleasant final texture.
- Again, we used a KitchenAid for this recipe, but we’ve used an old-fashioned crank mixer, as well. If you’re using the crank, make sure you have enough rock salt to cover the mixing bowl. (Don’t put the rock salt *in* the mixture, though!)
- While the ice cream is perfect, as is, have fun adding things to it, from chocolate chips to brownie batter – to Scott’s honey!
Wanna get featured on social media?
We’d love to see how your ice cream turns out. What toppings did you add to it? DM us pics of your final product, and we’ll share it!
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