2 ½ cups heavy whipping

2 ½ cups of half and half

6-10 egg yolks (depending on how rich you like it)

1 cup of condensed skim (optional, makes product sweeter and a slightly thicker consistency)

1 ¼ cup of sugar
Pinch of salt

Vanilla or other flavoring to taste

Maya Warren, food scientist and P.MAI pioneer, shares one of her favorite ice cream recipes that’ll keep you cool all summer long.

1) In a pan, heat (low/medium) the heavy whipping cream and constantly stir so that there are tiny bubbles that form on the edge.  

2) In a bowl, combine the sugar and egg yolks until blended into a homogenous mixture.

3) Slowly add the sugared egg yolks to the hot heavy whipping cream while constantly stirring. Make sure the mixture is not too hot as you do not want the egg to curdle. Continue mixing until small bubbles form around the edge of the mixture.  

4) Add the half and half to the mixture (and sweetened condensed milk if desired) and constantly stir again until mixture forms mall bubbles around the edge.  Stir in your pinch of salt and take off heat.  

5) Place into fridge to allow to cool down to refrigeration temperature (I often make the mixture at night and let cool in the fridge for the next day’s events!). Once cooled, add vanilla or any other flavoring to taste.

6) Pour the desired amount into the ice cream maker and allow it to freeze following the directions of the ice cream maker. Once the viscosity of the product begins to increase and you see “ice cream” beginning to form, feel free to add your particulates (nuts, oreos, fruit) and 2-3 minutes before you take it out, add any variegate of your choice (caramel, fudge, raspberry jam, etc).  

7.) Stop the machine and serve up the delicious product!

Pro tip: You can also pack the product in containers with a layer of wax or parchment paper and a  lid, and place in the freezer and scoop up anytime you want! Keep the parchment/wax paper on top of the product to help keep down ice crystal growth and to preserve the deliciousness of your creation!!!

2 ½ cups heavy whipping

2 ½ cups of half and half

6-10 egg yolks (depending on how rich you like it)

1 cup of condensed skim (optional, makes product sweeter and a slightly thicker consistency)

1 ¼ cup of sugar
Pinch of salt

Vanilla or other flavoring to taste

Maya Warren, food scientist and P.MAI pioneer, shares one of her favorite ice cream recipes that’ll keep you cool all summer long.

1) In a pan, heat (low/medium) the heavy whipping cream and constantly stir so that there are tiny bubbles that form on the edge.  

2) In a bowl, combine the sugar and egg yolks until blended into a homogenous mixture.

3) Slowly add the sugared egg yolks to the hot heavy whipping cream while constantly stirring. Make sure the mixture is not too hot as you do not want the egg to curdle. Continue mixing until small bubbles form around the edge of the mixture.  

4) Add the half and half to the mixture (and sweetened condensed milk if desired) and constantly stir again until mixture forms mall bubbles around the edge.  Stir in your pinch of salt and take off heat.  

5) Place into fridge to allow to cool down to refrigeration temperature (I often make the mixture at night and let cool in the fridge for the next day’s events!). Once cooled, add vanilla or any other flavoring to taste.

6) Pour the desired amount into the ice cream maker and allow it to freeze following the directions of the ice cream maker. Once the viscosity of the product begins to increase and you see “ice cream” beginning to form, feel free to add your particulates (nuts, oreos, fruit) and 2-3 minutes before you take it out, add any variegate of your choice (caramel, fudge, raspberry jam, etc).  

7.) Stop the machine and serve up the delicious product!

Pro tip: You can also pack the product in containers with a layer of wax or parchment paper and a  lid, and place in the freezer and scoop up anytime you want! Keep the parchment/wax paper on top of the product to help keep down ice crystal growth and to preserve the deliciousness of your creation!!!