Prior to the run start, thanks to all of you lovely people, we got to James' goal of having ice cream for breakfast!! And because Joe is the loveliest of humans, he made everyone ice cream, and he also wanted to share the recipe with all of you!
Dawn Guard Ice Cream Recipe by Joe Trollo
Dawn Guard ice cream recipes
Base ice cream recipe
Ingredients:
2 cups heavy cream
1 cup whole milk
5 egg yolks
½ cup granulated sugar
1 tsp vanilla
pinch of salt
Directions:
Add the cream, milk, and pinch of salt to a medium saucepan. Heat, stirring occasionally, until it is steaming and small bubbles are forming around the edge of the pan (approximately 180°F).
In a bowl, whisk the eggs and granulated sugar until they’re very pale in color and drizzling the mixture forms a ribbon that settles on the surface of the mixture before dissolving.
Continue to whisk the egg mixture while slowly streaming half of the hot cream mixture into it.
Pour the egg mixture back into the saucepan with the rest of the cream and return to the stove over medium heat.
Continuously stir the mixture until it thickens enough to coat the back of a wooden spoon.
Remove from the heat and whisk in the vanilla.
Chill and churn according to your ice cream maker’s instructions.
Variations
Coffee and dark chocolate
Add 3 to 4 tablespoons of instant coffee granules to the cream mixture in the first step.
Mix in dark chocolate chips or chunks when the ice cream has finished churning.
Maple bacon
Add ⅓ cup of maple syrup to the cream mixture in the first step.
Replace the ½ cup of granulated sugar with ⅓ cup of dark brown sugar.
Coat both sides of four thick-cut bacon strips with dark brown sugar, and lay them out on a baking sheet lined with parchment paper. Bake at 350°F for 25-30 minutes. Cool, then cut into pieces and mix in when the ice cream has finished churning.
Cinnamon toast
Tear up three slices of sourdough bread (or another bread of your choice). Toast the pieces until they’re deep brown, then add them to a resealable container with the cream and milk. Steep overnight, then strain the cream through cheesecloth into a measuring cup and wring out as much of the cream as you can. Top off with equal amounts of milk and cream until you have 5 cups of liquid, and resume at the start of the base recipe.
Add 2 tsp of cinnamon to the cream mixture in the first step.
