Spring Sweet Cream Ice Cream

By: Hannah Lee Leidy
Sweet cream ice cream FEATURED IMAGE X
Photo by Beth Kirby

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4 cups


  • 3 cups skimmed cream (can substitute 1 cup whole milk plus 2 cups heavy cream)
  • ¾ cups sugar
  • ¼ teaspoon salt
  • 8 farm-fresh egg yolks
  1. Mix all ingredients and heat over medium heat while stirring constantly. When the mixture reaches 160 degrees, remove from heat and cool over an ice bath.
  2. Chill the ice cream mix thoroughly in the refrigerator. It’s best to let it rest 12 hours.
  3. When ready to churn, strain the mixture and then freeze it in your ice cream maker according to the manufacturer’s instructions.
  4. Enjoy it right out of the churn! That’s when ice cream is the best!
  • from Colleen Cruze Bhatti of Cruze Farm in Knox County, Tennessee

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