Learn how to make rich, creamy hand-dipped ice cream right from the farm! Follow our easy step-by-step recipe using fresh, simple ingredients today.
Ingredients:
- Hand-Dipped Ice Cream
- 1 quart heavy cream
- 10 egg yolks
- ¾ cup maple syrup
- 1 tablespoon vanilla bean paste
- A pinch of salt
Instructions:
In a medium-sized pan, stir together cream and maple syrup. Heat on low-medium, stirring occasionally (you want this mixture hot, but not boiling). In a separate bowl, divide the eggs, whisk them, then gently temper the eggs with the cream mixture. To do this, take one tablespoon of cream and mix it into the egg yolks. Add another tablespoon and stir again. Gently add up to ½ cup of hot cream to the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan. Turn off the heat, then stir in maple syrup and a pinch of salt. This is the base for your ice cream. Let it sit at room temperature until the mixture has cooled, then refrigerate until chilled. Pour the ice cream base into the frozen bowl (if using a Cuisinart Ice Cream Machine), and churn for 30 mins. You can eat it now if you want soft serve consistency. For hand-dipped (our family’s favorite), scoop it into a bowl and place in the freezer for an extra 2-4 hours.
This is the base for dozens of different flavors we have done over the years, but it’s also delicious to eat on its own for a tasty vanilla bean ice cream.
Note: Homemade ice cream freezes hard, so it’s best eaten the same day. If you freeze it for a few days, you may need to let it sit at room temperature before you’re able to scoop it.
Creamy Homemade Hand-Dipped Ice Cream Recipe
Ingredients
- Hand-Dipped Ice Cream
- 1 quart heavy cream
- 10 egg yolks
- ¾ cup maple syrup
- 1 tablespoon vanilla bean paste
- A pinch of salt
Instructions
- In a medium saucepan, stir together the cream and maple syrup.
- Heat over low-medium heat, stirring occasionally, until the mixture is hot but not boiling.
- Separate the eggs and place the egg yolks in a separate bowl. Whisk the yolks until smooth.
- Temper the egg yolks by adding 1 tablespoon of the hot cream mixture and whisking well. Add another tablespoon and whisk again.
- Continue gradually adding the hot cream mixture to the egg yolks, whisking constantly, until you have incorporated up to ½ cup.
- Slowly pour the tempered egg yolk mixture back into the saucepan, stirring to combine.
- Turn off the heat, then stir in the remaining maple syrup and a pinch of salt.
- Let the ice cream base cool to room temperature, then refrigerate until completely chilled.
- Pour the chilled ice cream base into the frozen bowl of your ice cream maker and churn for about 30 minutes, or according to your machine’s instructions.
- Serve immediately for a soft-serve consistency.
- For a firmer, hand-dipped consistency, transfer the ice cream to a freezer-safe container and freeze for an additional 2–4 hours.
Notes
Meet Steph
Hi there, I’m Steph! Farmer’s wife and mom of five beautiful children! I love slow living, intentional homemaking, nourishing meals, beautiful blooms, and making the mundane feel special. I’m so glad you’re here!
