Ingredients
Scale
- ½ cup active sourdough starter (fed within 12 hours)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat cream, milk, and sugar in a saucepan until steaming (not boiling), stirring to dissolve sugar.
- Whisk egg yolks in a bowl, then slowly pour in a cup of hot cream while whisking constantly to temper them.
- Pour the yolk mixture back into the pan and cook over medium-low heat, stirring constantly, until it coats the back of a spoon (170-175°F).
- Strain through a fine-mesh strainer, then stir in vanilla and salt.
- Cool to room temperature, then whisk in sourdough starter.
- Let ferment 4-6 hours at room temperature or refrigerate overnight for deeper flavor.
- Churn in your ice cream maker for 20-25 minutes until soft-serve consistency.
- Freeze in a container for at least 4 hours until firm.
Notes
Don’t rush the fermentation. I get it—you’re excited to taste your creation. But giving that starter time to work its magic is what separates “ice cream with sourdough thrown in” from genuine sourdough ice cream. Let it develop for at least 4 hours, though overnight is even better.