That’s right, mayonnaise ice cream. Don’t knock it ‘till you’ve tried it, folks. This simple recipe produces an exceptional ice cream boasting a uniquely delicious flavor, as well as a rich and luscious mouthfeel. In fact, our test kitchen team described this mayo ice cream as a delightful balance of salty, tangy, sweet, and supple.
2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
1/2 teaspoon kosher salt
7 large egg yolks
1/2 cup mayonnaise
How to Make It
Combine cream, milk, sugar, and salt in a saucepan over medium. Bring to a boil, and cook, stirring often, until sugar is dissolved, about 3 minutes. Remove from heat.
Whisk together egg yolks in a medium bowl. Gradually whisk about one-fourth of hot cream mixture into yolks, whisking constantly. Gradually whisk yolk mixture into remaining cream mixture in saucepan. Cook over medium-low, stirring often, until mixture coats a spoon and a thermometer registers 170°F.
Remove mixture from heat, and pour through a fine wire-mesh strainer into a bowl. Cover and refrigerate until well chilled, about 4 hours.
Uncover, and whisk in mayonnaise until smooth. Pour mixture into an ice cream maker; freeze according to manufacturer’s instructions. Transfer to a freezer-safe container; cover and freeze until firm, at least 2 hours.
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