I’d like to go ahead and subtitle this “Heaven in a Dish.”
This just might be, hands down, the best ice cream I have ever made. No, seriously. My roommate and I had a bite and both of us looked at each other and said, “Ohmygod…this is ridiculous.” And it was even easier than I thought! I have made all sorts of ice creams in the past, typically straying from the recipes that require anything related to “egg yolk tempering,” but it all came together super quickly.
I did make a few teeny changes – instead of whole milk and whipping cream, I used 2% milk and half and half. And when I put it in the freezer container, I swirled in dollups of dulce de leche and toffee bits. YUM, yum, yum. We ate it Sunday night, I made a really lame attempt at taking some pics last night, and then before I dove in head first, I washed whatever was left down the drain. Phew.
But I’ll be making it again. You can find the recipe here.