Homemade Teaberry Ice Cream
Posted by Leslie Pratt
Heavy Cream, Granulated Sugar, Whole Milk, Salt, Teaberry Syrup, Egg Yolks
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Homemade Teaberry Ice Cream Recipe
This homemade teaberry ice cream is a delectable and refreshing treat ideal for a hot summer day. It's made with a creamy base and infused with teaberry syrup, so it'll satisfy your sweet tooth while also cooling you down.
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1/4 teaspoon salt
- 1/2 cup teaberry syrup
- 4 egg yolks
Time Needed
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Instructions
- Heat the heavy cream, whole milk, sugar, teaberry syrup, and salt in a medium saucepan over medium heat, stirring occasionally, until the sugar has dissolved.
- Whisk the egg yolks in a medium mixing bowl until smooth.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly.
- Return the mixture to the saucepan and cook, stirring constantly, over medium heat until it thickens and coats the back of a spoon.
- Remove from the heat and set aside to cool to room temperature.
- Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions.
- Serve immediately for a soft-serve consistency, or place in a container and place in the freezer for at least 2 hours for a firmer texture.
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