Ice Cream: Updated

ice cream containerWe are enjoying a much better ice cream these days so I want to share it with you!

For as long as I have been making ice cream it has always been a soft serve consistency.

However, I changed up how I made it and now it is a firm, textured ice cream much like how you find it in store bought ice cream.

Plus, I even think it tastes better than before even with taking out half of the sugar!

Here is what I did.

1. Whip 4 eggs and 1 cup sugar together for about 10 minutes, it will start to get thick and hold some shape.

2. If you are adding chocolate pieces, fruit pieces, etc… pour in now and stir for a few more minutes to fully incorporate into the egg mixture.

3. Slowly pour in 2 pints heavy whipping cream and mix well.

4. Follow ice cream maker instructions form here and freeze.

ice cream scoop



Categories: Recipes

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