1 cup milk
1 cup sugar
1 cup half and half
1 teaspoon vanilla
2 strong teaspoons ground allspice
2 cups heavy cream
Scald milk until it bubbles. Stir in sugar and mix until fully incorporated. Stir in half and half, vanilla, allspice and cream. Cover and chill for 30 minutes. Freeze in an ice cream churn as directed by the manufacturer.
4 Comments Add yours
most icecream have yolks in it but this one doesn’t can I add yolks to it?
It really comes down to taste. The addition of eggs gives the ice cream a more custardy aspect and mouth feel. If you skip the eggs, you get a lighter texture — plus you don’t have to strain the mixture before you freeze it. And in the summer, I like the easy route.