Rosa'S Ice Cream
A creamy, vanilla-flavored ice cream with a rich egg yolk base, perfect for warm days and entertaining guests seeking a homemade frozen treat.
Ingredients
Instructions
- Scald the milk.
- Add the hot milk slowly to beaten egg yolks, stirring constantly.
- Stir in salt and sugar.
- Cook over low heat until the mixture boils for 1 minute, stirring frequently.
- Cool the mixture.
- Freeze in the refrigerator tray for 30 minutes.
- Whip the cream until stiff.
- Beat the frozen mixture until smooth.
- Add vanilla and fold in the whipped cream.
- Pour the mixture back into the tray and freeze.
- Stir often during the first hour of freezing.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat milk. If you prefer a sweeter ice cream, you can increase the sugar to 3/4 cup. To enhance the vanilla flavor, use a high-quality vanilla extract. Make sure to stir the mixture frequently while cooking to prevent it from sticking to the bottom of the pan. For a fun variation, add crushed fruits or chocolate chips before freezing.
Serving Suggestions
Serve Rosa's Ice Cream in chilled bowls or cones for a refreshing treat. It pairs beautifully with Mama'S Blueberry Pound Cake for a delightful dessert platter. Consider garnishing with fresh berries, chocolate syrup, or a sprinkle of chopped nuts for added texture and flavor. This ice cream also makes a great topping for warm desserts like brownies or cakes.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. It can be stored for up to two weeks. When ready to serve, let it sit at room temperature for a few minutes to soften before scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Rosa'S Ice Cream contains roughly 510 calories, with 16g protein, 22g carbohydrates, and 40g fat. It is an excellent source of vitamin A (44% of the Daily Value), protein (33% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1105mg per serving (48% 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 substitute for whipping cream?
Yes, you can substitute heavy cream for whipping cream in this recipe. If you're looking for a lighter option, try using coconut cream for a dairy-free version. Keep in mind that the texture may vary slightly, but the ice cream will still be delicious.
How can I make this ice cream without an ice cream maker?
You can make this ice cream without an ice cream maker by following the freezing instructions provided. After beating the frozen mixture, use a hand mixer or whisk to incorporate air, which helps achieve a creamy texture. Stir every 30 minutes for the first few hours to keep it smooth.
What other flavors can I add to this ice cream?
You can experiment with various flavors by adding ingredients like cocoa powder for chocolate ice cream or pureed fruits like strawberries or mangoes for a fruity twist. Spices like cinnamon or nutmeg can also add interesting flavor profiles. Just remember to adjust the sugar based on the sweetness of your additions.
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).