The light granular texture of this tasty ice cream is what makes me love it so much. Swirl in some cajeta toward the end of the churning or top it with some berries if you want to add a complementary flavor, though I think it is perfect just as it is.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat.
Step 2
Whisk the egg yolks in a large heatproof bowl. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes. Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy).
Step 3
Chill over an ice bath, stirring, until cool. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer’s instructions.
