This classic “Lick the Dasher” ice cream recipe delivers an incredibly smooth and rich custard texture that rivals any artisanal shop. The base is made by gently cooking milk, sugar, cornstarch, and eggs to create a stable, velvety foundation that freezes beautifully without becoming icy. Vanilla and light cream are folded in at the end for a bright, aromatic finish. It is a versatile base that serves as the perfect canvas for endless flavor variations, from butter pecan to lemon zest. Ideal for summer gatherings or as a decadent finale to a special dinner, this hand-cranked or machine-churned dessert brings the nostalgic joy of homemade ice cream to your table.
Lick The Dasher Ice Cream
Description
This classic "Lick the Dasher" ice cream recipe delivers an incredibly smooth and rich custard texture that rivals any artisanal shop. The base is made by gently cooking milk, sugar, cornstarch, and eggs to create a stable, velvety foundation that freezes beautifully without becoming icy. Vanilla and light cream are folded in at the end for a bright, aromatic finish. It is a versatile base that serves as the perfect canvas for endless flavor variations, from butter pecan to lemon zest. Ideal for summer gatherings or as a decadent finale to a special dinner, this hand-cranked or machine-churned dessert brings the nostalgic joy of homemade ice cream to your table.Ingredients
Directions
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In the top of a double boiler, whisk together the sugar, cornstarch, and salt until well combined.
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Gradually blend in the milk, whisking constantly to ensure there are no lumps.
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Cook over hot water, stirring occasionally, until the mixture thickens significantly, about 12 to 15 minutes.
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In a separate bowl, temper the beaten eggs by slowly blending a small amount of the hot mixture into them.
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Stir the tempered egg mixture back into the rest of the hot custard in the double boiler.
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Continue cooking for 4 to 5 minutes more, stirring constantly to prevent curdling and ensure even cooking.
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Remove from heat and allow the custard to cool to room temperature, then chill thoroughly, preferably overnight.
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Once chilled, stir in the vanilla extract and the chilled light cream.
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Pour the mixture into your ice cream freezer, filling it no more than 2/3 full.
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Freeze according to your freezer's instructions, using a mixture of 1 part salt to 6 parts crushed ice for hand-cranked freezers.
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Churn until the mixture is frozen and the motor grinds to a halt or the hand crank becomes difficult to turn.
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Remove the dasher and repack the freezer with ice and salt (1 part salt to 8 parts ice) to harden further.
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Cover with a rug or blanket and let the cream ripen in the freezer for about 2 hours, or transfer to containers and store in a home freezer.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1459.9kcal
- % Daily Value *
- Total Fat 88.9g137%
- Saturated Fat 54.5g273%
- Cholesterol 268.8mg90%
- Sodium 1338.3mg56%
- Total Carbohydrate 156.4g53%
- Dietary Fiber 2.5g10%
- Sugars 138.9g
- Protein 14.1g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: For best texture, consume within a week. If storing longer, keep in an airtight container in the freezer.
Butter Pecan Variation: Use brown sugar instead of white sugar and fold in 1 cup of chopped pecans, toasted or sauted in butter, before freezing.
Chocolate Variation: Add 4 oz of melted unsweetened chocolate and 1/2 cup extra sugar to the basic mix during the cooking stage.
Fruit Variations: For peach, strawberry, or raspberry flavors, fold 2 cups of pureed, slightly sweetened fruit into the chilled custard before churning.
Lemon Variation: Omit the vanilla. Add 1 cup more sugar, 1 cup fresh lemon juice, and the grated rind of a couple of lemons to the chilled custard.
Freezing Tip: Ensure the custard is completely cold before adding cream and churning to prevent a grainy texture.
