[Photograph: Anders Schonnemann]

"Eggtacular" may not be listed in the dictionary, but grammar be damned, that's exactly what this ice cream is. Rich and custardy, with a silky melt, The Ice Creamists' mixes yolks, sugar, and milk to make The Custardy Suite.

Tips: For instructions on how to make this ice cream without an ice cream maker, see the "Tweaks" section of the Gin & Tonic Sorbetto post.

Tweaks: Extremely carefully is the best way to make the custard for this cream. Start with egg yolks that have been allowed to come to room temperature before whisking in the hot ingredients. And if you want to whisk in a teaspoon of vanilla extract into the yolks, we won't bat an eye.

As always with our Bake the Book feature, we have five (5) copies of The Ice Creamists to give away.


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