Better-Than-Haagen-Dazs Ice Cream Without Ice Crystals
秒杀哈根达斯无冰渣冰激凌 · pan chinese cuisine
This no-churn method relies on a cooked yolk custard base whipped together with whipped cream, which prevents ice crystals from forming. The recipe quantity makes two 250 ml containers.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Questions & feedback
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Nutrition & allergens
Contains:Milk
Per serving (4 servings)
- Energy (kcal)
- 217.8(Main ingredients only; seasoning not counted)
- Protein (g)
- 1.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 18.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 61.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
heavy cream淡奶油
7.05 oz
1.41 oz
milk牛奶
1.76 oz
salt盐
0.02 oz
lemon juice柠檬汁
as needed
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Whisk the egg yolks with 20 g of the sugar and a few drops of lemon juice until the mixture lightens in color and increases in volume. Heat the milk in a saucepan over low heat until small bubbles just begin to form, then remove from heat. Whisk in the yolk mixture along with 0.5 g salt quickly and evenly. Return to the lowest heat and cook, stirring constantly, until the mixture thickens. Transfer to a bowl and let cool.
✅ Done when: The custard is done when it coats as a thickened mixture and is then cooled before use.
- 2
Step 2
This step completes the process: the yolks have been cooked through by the gentle heating, going from raw to fully cooked.
✅ Done when: The custard base is smooth and fully cooked, with no raw yolk remaining.
Whip the heavy cream with the sugar and a few drops of lemon juice until it holds visible tracks. Fold the cooled custard into the whipped cream until evenly combined.
✅ Done when: The cream is done when it holds visible tracks/ribbons from the beaters.
- 4
Step 4
At this point you can add cocoa powder, strawberry powder, or chocolate sauce — whatever flavor you like — then whip again with the mixer until the mixture holds tracks. If adding fruit pieces, add them here as well; about 3 g of cocoa powder is a good starting point, but adjust to taste.
✅ Done when: The flavored mixture is done when it once again holds visible tracks after re-whipping.
- 5
Step 5480 min
Pour the mixture into containers and freeze in the freezer overnight. It is then ready to enjoy anytime.
✅ Done when: The ice cream is done when it is fully frozen solid after a night in the freezer.
- 6
Step 6
The finished ice cream has a fine, smooth texture with no ice crystals at all.
✅ Done when: Scoop the ice cream and confirm a creamy, crystal-free texture.