Homemade Haagen-Dazs-Style Ice Cream

Steps

1. 1

   Step 1

   

   Separate the egg yolks from the whites using an egg separator; make sure the bowl holding the whites is completely clean and free of any grease or residue.

   ✅ Done when: All four yolks and whites are fully separated, with no yolk or shell fragments in the whites bowl.

2. 2

   Step 2

   

   Add a few drops of lemon juice to the egg whites (optional — the author skipped it). Add 30 g of the superfine sugar in two additions and beat with an electric mixer to stiff peaks; the sugar helps the whites whip. Refrigerate the whipped whites until needed.

   ✅ Done when: The whites hold stiff, upright peaks when the beaters are lifted.

3. 3

   Step 3

   

   Chill the heavy cream in the refrigerator ahead of time (chilling the mixing bowl as well helps), then whip it with an electric mixer until it reaches about 80–90% of full thickness — soft but holding its shape.

   ✅ Done when: The cream is thickened to roughly 8–9 tenths, holding soft, visible trails from the beaters.

4. 4

   Step 4

   

   Add the remaining 10 g of sugar to the yolks and beat with a whisk until the yolks are broken up into a smooth liquid.

   ✅ Done when: The yolks are fully blended with the sugar into a uniform, smooth liquid.

5. 5

   Step 5

   

   Add the yolk mixture to the whipped cream in several additions, folding it in with a spatula after each addition until everything is evenly combined.

   ✅ Done when: No streaks of yolk remain and the cream mixture is uniform in color.

6. 6

   Step 6

   

   Add the sweetened condensed milk in several additions, folding thoroughly after each one — take your time and mix gently each time rather than rushing.

   ✅ Done when: The condensed milk is fully incorporated and the base is smooth and even.

7. 7

   Step 7

   

   Take the whipped egg whites out of the refrigerator and fold them into the cream mixture in 3–4 additions, mixing gently after each addition until just combined.

   ✅ Done when: The whites are fully folded in, leaving a light, uniform mixture with no white streaks.

8. 8

   Step 8

   

   Pour the ice cream base into an airtight container. Jam or nuts can be added now; for nuts, the author prefers freezing the base for about an hour and a half first, then folding the nuts in. She used homemade strawberry jam and melted chocolate.

   ✅ Done when: The base is evenly distributed in the sealed container, with mix-ins incorporated.

9. 9

   Step 9

   

   Freeze in the refrigerator for at least 4 hours — don't worry, it won't freeze rock-hard. Scoop directly from the freezer with an ice cream scoop, or let it sit a few minutes first if you prefer.

   ✅ Done when: The ice cream has been frozen at least 4 hours and scoops cleanly.

10. 10

    Step 10

    

    A note on the ingredients used: the author used Purple Windmill (Zi Feng Che) brand heavy cream for its rich flavor and Nestle brand sweetened condensed milk.

    ✅ Done when: All ingredients are prepped and ready per the brands noted.