Potatoes, bacon, and canned corn are used to make a simple and delectable comfort dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs 20 mins |
| Total Time: | 12 hrs 40 mins |
| Servings: | 7 |
| Yield: | 3 1/2 cups |
Ingredients
- 2 cups whole milk
- ⅔ cup white sugar
- 1 tablespoon white sugar
- 5 egg yolks
- 1 cup heavy cream
- ⅛ teaspoon kosher salt
Instructions
- Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
- Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.
Reviews
I’ve done this recipe several times for dinner parties. I am usually one to change things up but this has been raved about each time so I keep on making it. Incredible with just about any fruit and paired with champagne.
Love it, the best Italian ice cream I ever had. Definitely will make again. Be patient, came out perfect!!
Best ice cream recipe I’ve found!! Made it many times now. Freezes nice with wonderful “scoop ability”. I have also had fun with a few tweaks. I used brown sugar to deepen the color and give it a bit of a caramel flavor. Then I added Heath Toffee baking bits. Nummm! I also made a batch with mint extract and added little Andes mint baking bits. Just be sure to continue to stir while cooking the mixture. I have had no problems. Oh, one more thing, I just use all Half and Half because that’s all I have In my refrigerator( and it makes things simpler).
I usually have no problems with Chef John recipes, but this did not work out at all. The eggs cooked almost completely although I followed instructions–perhaps the heat (medium) was too high. Most other Gelato recipes have the eggs tempered (slowly added) into the warm milk & cream rather than starting out with the eggs heating up with the milk and that has worked for me beautifully. I will revert back to that process. I made a double batch and had to throw it out. :-((.
Great recipe