Demerara Sugar Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 3.4 kg / 7 lb 7.93 oz / 67.92% milk
  • 466 g / 16.43 oz / 9.31% heavy cream
  • 800 g / 1 lb 12.22 oz / 15.98% Demerara sugar
  • 340 g / 11.99 oz / 6.79% egg yolks

Method

  1. Make the ice cream base according to the Classic Ice Cream Method.
  2. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  3. Once the base has aged, churn to the desired consistency.
  4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.