Vanilla Duck Egg Ice Cream

In-Season Summer Recipes Dessert

This recipe is for my family’s large 4-quart ice cream maker. Adjust recipe to your ice cream maker’s size.

By Kate Hagel / Photography By Kate Hagel | May 23, 2019

Ingredients

SERVINGS: 4 Quart(s)

14 duck egg yolks (or 21 chicken yolks)
8 cups heavy cream
4 cups whole milk
3 cups sugar
4 tablespoons vanilla
4 tablespoons corn syrup (optional, helps to stabilize the ice cream)

Instructions

Whip egg yolks, sugar and corn syrup together until the color lightens and the mixture ribbons off the whisk.

Slowly beat in cream and milk until thoroughly mixed.

Pour mixture into a heavy-bottomed pot on medium-low heat. Mix frequently with a wooden spoon until the mixture gradually reaches 170°F and coats the back of the wooden spoon. Do not rush the custard or you will curdle the eggs.

Strain the mixture through a fine mesh sieve into a bowl. Mix in the vanilla.

Cover and refrigerate overnight.

Churn according to your ice cream maker’s instructions.

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