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Camel Milk Ice Cream
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- Serves 6
- Cooks in 30 mins (10m prep + 20m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
camel milk ice cream
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a medium saucepan, heat the camel milk and heavy cream over medium heat until it begins to steam.
- 2.In a separate bowl, whisk together the sugar and egg yolks until pale yellow and thickened.
- 3.Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
- 4.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- 5.Remove from heat and stir in the vanilla extract.
- 6.Chill the mixture in the refrigerator until completely cool, then churn in an ice cream maker according to manufacturer instructions.
- 7.Transfer to a freezer-safe container and freeze until firm, about 4 hours.
lightbulb_outline Tips
- For an extra nutty flavor, try toasting some chopped pistachios and sprinkling them on top of your ice cream.
- If you don't have an ice cream maker, you can also freeze the mixture in a shallow dish and stir every 30 minutes until it reaches your desired consistency.