If you’re looking for a delectable and creamy dessert to cool you down on a hot summer day, look no further than traditional raw egg ice cream. This timeless recipe has been enjoyed for generations and continues to be a favorite among ice cream enthusiasts.

One of the most popular versions of raw egg ice cream is the classic French vanilla flavor. It’s simple to make, using only a few basic ingredients, and the end result is a velvety smooth and rich treat that will have you coming back for seconds.

To make traditional raw egg ice cream, you’ll need the following ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 egg yolks
– 2 teaspoons pure vanilla extract

The first step is to prepare the custard base for the ice cream. In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks and sugar until they are well combined and slightly thickened.

Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon.

Once the custard has thickened, remove it from the heat and stir in the vanilla extract. Place a fine-mesh strainer over a clean bowl and strain the custard to remove any lumps or cooked egg bits. This step ensures that your ice cream will be smooth and creamy.

Allow the custard to cool to room temperature, then cover it with plastic wrap and refrigerate it for several hours or overnight to chill completely. Once the custard is cold, pour it into an ice cream maker and churn it according to the manufacturer’s instructions.

After churning, the ice cream will be soft and creamy. Transfer it to a container and freeze it for a few hours to firm up before serving. This traditional raw egg ice cream recipe yields a luscious and indulgent dessert that is sure to delight your taste buds.

While some people may be concerned about consuming raw eggs, it’s important to note that the risk of salmonella from consuming raw eggs is very low, especially when using fresh, high-quality eggs. However, if you have a compromised immune system or are concerned about food safety, you can use pasteurized eggs in this recipe.

Traditional raw egg ice cream is a delightful and timeless sweet treat that is well worth the effort of making from scratch. With its rich and creamy texture and pure vanilla flavor, it’s a dessert that is sure to become a family favorite. So, the next time you’re craving a cool and luxurious dessert, give this classic recipe a try and indulge in a delicious taste of nostalgia.