Here’s a quick glimpse at the recipe:
2 eggs
1 1/4 cup of sugar
1/4 tsp of salt
1 tsp of vanilla
2 cups of heavy cream
Milk or fruit

The days are getting longer and hotter around here, and that means it’s time to bust out the frozen treat recipes for the summer. I am an ice cream lover, so I love being able to whip up a batch of homemade ice cream in a few minutes.

This recipe, however, would fall under the custard banner, though, because one of the main ingredients is eggs. If you are anything like us (chicken wranglers), this time of year also means a countertop full of unwashed eggs begging to be made into something delicious.

Put those two together, and this is a recipe we have going regularly in our farmhouse right now.

Here’s How I Make It:

Start with your eggs in the bowl of a stand mixer with a whisk attachment. Start on medium low speed and beat them up until they start to get frothy.

When you get a little bit of froth, it’s time to slowly add in the sugar. If raw eggs shouldn’t be a part of your diet, this one will really be to your own discretion. There is one camp that says the mixing of the sugar with the eggs “cooks” the eggs so you don’t have to be concerned, and one camp that disagrees. I will say, I ate this ice cream made with our farm raised chicken and duck eggs throughout my entire pregnancy without feeling bad once.

Mix on high for about 5 minutes. The egg and sugar mixture will thicken and get nice and pale. When you pull out your whisk, it should fall back onto itself in a ribbon. Once that happens, you can add in your vanilla (or vanilla caviar from a bean if you want the flecks and are feeling sassy) and salt and give it another mix.

While I’m doing my initial mix of the eggs and sugar, I get my heavy cream measured out. You don’t want to add this until the very end, though, because you don’t want to whip any air into the cream. Just pour it in, mix until incorporated, and then pop the entire thing into the refrigerator to chill for a couple of hours.

Freezing it

Once the ice cream base has chilled, it’s time to freeze it. Let’s chat quickly about what I use here. I do not love having specialty kitchen gadgets at all, but this is one exception I’ll happily make. I use a countertop ice cream maker that employs the use of a frozen bowl. You have to make sure the interior bowl has been completely frozen (I keep mine in my freezer all the time) before it will properly churn your ice cream.

This recipe will almost completely fill one of these types of ice cream makers. If I’m making vanilla, I’ll add milk just to top it off. If I’m adding something else like bananas or strawberries, I’ll add enough of those to fill it up.

It’s time to pop the top on the ice cream maker, flip the switch, and start to churn. This part is so satisfying. After about half an hour, you’ll have a soft churn textured ice cream. You can absolutely eat or serve it right away, but I like to let it sit in the freezer for a few hours to fully freeze and enjoy!