Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Source: Everyday Food, June 2009
Prep Time 20 minutes
Total Time 50 minutes, plus freezing
Yield Makes 1 1/2 quarts
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
6 strips orange zest
2 cups heavy cream
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Stir orange zest into custard. Cover and let stand 30 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).