Lick-The-Dasher-Ice Cream
Indulge in a creamy, vanilla‑infused ice cream that’s simple to make, perfect for summer parties or a comforting dessert for everyone.
Ingredients
Instructions
- In a double boiler, whisk together 2 cups sugar, 1/4 cup cornstarch, and 1/4 tsp salt.
- Gradually pour in 4 cups milk, cooking over hot water and stirring until thickened, about 12–15 minutes.
- Temper the eggs by adding a small amount of the hot mixture to the beaten eggs, then stir the egg mixture back into the custard.
- Continue cooking for 4–5 more minutes, stirring constantly until the custard coats the back of a spoon.
- Remove from heat and allow the custard to cool, then stir in 2 Tbsp vanilla and 4 cups chilled light cream.
- Pour the mixture into a gallon freezer container, filling no more than 2/3 full.
- Freeze according to your ice cream maker’s instructions until firm.
Tips & Substitutions
To achieve a smoother texture, ensure that the custard is cooked slowly over low heat, preventing any curdling. If you don't have light cream, you can substitute with half-and-half for a similar richness. Additionally, consider adding mix-ins like crushed cookies or fruit during the last few minutes of churning for added flavor. This ice cream pairs beautifully with Fluffy Pancake.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, and consider drizzling with chocolate or caramel sauce for an extra treat. Fresh fruit or a side of Snickerdoodles(Soft) also make excellent companions to enhance the dessert experience. For an elegant touch, garnish with mint leaves or chocolate shavings.
Storage & Reheating
Store leftover ice cream in an airtight container, ensuring it's sealed tightly to prevent ice crystals from forming. It can last up to two weeks in the freezer. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Lick-The-Dasher-Ice Cream contains roughly 1288 calories, with 7g protein, 286g carbohydrates, and 7g fat. It is an excellent source of vitamin C (57% of the Daily Value), dietary fiber (27% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1943mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute whole milk for skim or 2% milk, though it may slightly alter the creaminess of the final product. Almond or oat milk can also be used for a dairy-free option, but keep in mind the texture will be different.
What should I do if my ice cream is too hard after freezing?
If your ice cream becomes too hard after freezing, let it sit out at room temperature for about 10-15 minutes before scooping. This will soften it enough to scoop easily. You can also stir in a little milk to adjust the consistency during the last few minutes of churning.
Can I make this recipe in advance?
Absolutely! This ice cream can be made a few days in advance. Just follow the recipe, freeze it, and store it in an airtight container. To maintain the best texture, consume it within two weeks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).