Teaberry Ice Cream
Discover the nostalgic flavor of teaberry ice cream with our homemade recipe. Learn how to make this creamy, minty-berry dessert that’s perfect for any occasion!
Ingredients
- 2 1/3 Cups Whole Milk
- 2 1/2 Cups Heavy Cream
- 1 1/4 Cups Sugar Divided
- 1 Pinch Salt
- 2 Tbsp Teaberry Extract
- 7 Egg Yolks
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, 1 cup of sugar, and a pinch of salt. Heat until hot but not boiling.
- Whisk the egg yolks with the remaining 1/4 cup of sugar until pale and thick.
- Temper the eggs by slowly adding about 1/2 cup of the hot milk mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan and cook until thickened, stirring constantly.
- Remove from heat and stir in the teaberry extract.
- Strain the custard, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 2 hours before serving.