If you’re looking for a delicious and creamy dessert that will transport you back in time, then look no further than old-fashioned raw egg ice cream. This classic recipe is a nostalgic treat that has been enjoyed for generations and is sure to be a hit with your family and friends.

The key to making old-fashioned raw egg ice cream is, of course, the raw eggs. While using raw eggs may seem unusual or even risky to some, it is a common practice in traditional ice cream recipes and provides the creamiest texture and richest flavor. However, it is important to use fresh, high-quality eggs from a reputable source to reduce the risk of salmonella. If you are concerned about using raw eggs, you can also pasteurize them at home by heating them gently over a double boiler until they reach a temperature of 160°F.

To make old-fashioned raw egg ice cream, you will need the following ingredients:

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

In a large saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam, but not boil. In a separate bowl, whisk together the sugar and egg yolks until they are well combined and slightly thickened. Gradually pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Be sure not to let the mixture boil, as this can cause the eggs to curdle. Once the custard has thickened, remove it from the heat and stir in the vanilla extract.

Pour the custard through a fine-mesh sieve into a bowl to remove any lumps or bits of cooked egg. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate it for at least 4 hours, or until it is thoroughly chilled.

Once the custard is chilled, pour it into your ice cream maker and churn it according to the manufacturer’s instructions. The ice cream will be soft and creamy when it is finished churning, and if you prefer a firmer texture, transfer it to a freezer-safe container and freeze it for at least 4 hours before serving.

Old-fashioned raw egg ice cream is a delightful and indulgent treat that is perfect for hot summer days or special occasions. Its rich, creamy texture and luscious flavor will have everyone clamoring for seconds, and its nostalgic appeal will make it a hit with young and old alike. So why not try making this classic recipe at home and bring a taste of the past to your kitchen?