White Mountain Ice Cream
A creamy, fruity ice cream with a rich custard base, perfect for warm days or special occasions, catering to those who enjoy classic homemade frozen desserts.
Ingredients
Instructions
- Separate the eggs, placing the egg yolks and whites in separate bowls.
- Make a soft custard by combining milk, egg yolks, and sugar; heat gently until slightly thickened.
- Beat the egg whites until stiff peaks form.
- Pour the hot custard over the beaten egg whites, mixing thoroughly.
- Add vanilla and salt to the mixture.
- When cold, fold in the heavy whipping cream and optional fresh fruit.
Tips & Substitutions
For a creamier texture, ensure the custard is not overcooked; it should be thick enough to coat the back of a spoon but not scrambled. If you prefer a lighter version, consider using half-and-half instead of heavy cream. Fresh fruit can be swapped for frozen fruit, but make sure to thaw and drain excess moisture before folding it in.
Serving Suggestions
Serve the White Mountain Ice Cream in chilled bowls or cones for a delightful treat. It pairs beautifully with Candy Covered Pecans for added texture and sweetness. Consider topping with a drizzle of chocolate sauce or serving alongside slices of cake for a festive dessert spread.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer to prevent ice crystals from forming. It can last up to two weeks. To serve, let it sit at room temperature for a few minutes before scooping to soften slightly, making it easier to dish out.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountain Ice Cream contains roughly 785 calories, with 5g protein, 69g carbohydrates, and 44g fat. It is an excellent source of vitamin A (56% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1814mg per serving (79% 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 pasteurized egg products instead of raw eggs?
Yes, you can substitute raw eggs with pasteurized egg products to ensure safety. Follow the package instructions for equivalent measurements, usually around 3 tablespoons of liquid egg for each whole egg.
How can I make this ice cream dairy-free?
To make a dairy-free version, substitute the milk and cream with coconut milk or almond milk. Ensure you choose a full-fat option for creaminess, and use a dairy-free vanilla extract for flavoring.
What fruits work best in this recipe?
Berries like strawberries, blueberries, or raspberries work wonderfully in this recipe. You can also try diced peaches or mangoes for a tropical twist. Just remember to adjust the sugar based on the sweetness of the fruit you choose.
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).