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Camel Milk Ice Cream



  • Serves 6
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

camel milk ice cream

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a medium saucepan, heat the camel milk and heavy cream over medium heat until it begins to steam.
  2. 2.In a separate bowl, whisk together the sugar and egg yolks until pale yellow and thickened.
  3. 3.Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  4. 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. 5.Remove from heat and stir in the vanilla extract.
  6. 6.Chill the mixture in the refrigerator until completely cool, then churn in an ice cream maker according to manufacturer instructions.
  7. 7.Transfer to a freezer-safe container and freeze until firm, about 4 hours.

lightbulb_outline Tips

  • chevron_rightFor an extra nutty flavor, try toasting some chopped pistachios and sprinkling them on top of your ice cream.
  • chevron_rightIf 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.