Egg, as a flavor continues to be controversial, but give this ice cream a try and you might just change your mind. The egg flavor mainly comes from salted egg yolk, a buttery concentrated umami that doesn’t carry the sulphury stank of overcooked eggs.
I used sourdough toast in my rendition of this recipe, however feel free to use whatever you have on hand. With brioche or challah this would make a killer salted egg french toast or bread pudding ice cream flavor.
Ice Cream Base Ingredients
My ice cream base includes milk powder, which I urge you not to skip! It plays a vital role controlling the texture of ice cream by absorbing water and increasing protein content. This lends a chewier, creamier texture to the final product without the addition of hard-to-find gelling agents or gums. Milk powder can be sourced in any grocery store or online on Amazon.
Cooking the Ice Cream Base
The rest of my ice cream base is a traditional custard base, meaning it contains eggs for richness and thickening. Eggs must be cooked and pasteurized at a safe temperature, which can be achieved through a variety of methods. Cooking the ice cream base in a sous vide is ideal to control time and temperature while infusing maximum flavor. For accessibility, I tested this recipe using the stovetop, bringing the mixture to 180F and holding it above 140F while it infuses.
I will also note the bread tends to absorb some of the ice cream base when cooking. Try your best to strain as much liquid from the bread when straining, but expect the final yield to be just shy of a full quart.
My Ice Cream Machine
I received so many requests for the ice cream machine I use in my recipes. Truth is I’ve been using the same machine from Cuisinart for over a decade and it’s still going strong. Find it on Amazon here!
Want more ice cream? My viral Triple Toasted Vanilla Ice Cream Recipe recipe has over 7M views, a crowd pleaser flavor taken to the next level. For something more adventurous, try my Red Bean Ice Cream Recipe, which might just make you a bean dessert convert.
Eggs & Toast Ice Cream
Ingredients
Salted Egg Yolks
- 4 egg yolks
- 1 cup salt I use Diamond Crystal kosher
- 1/2 cup sugar
Ice Cream
- 4 salted egg yolks
- 2 egg yolks
- 2 slices bread avoid dark rye or wheat breads; sourdough, brioche, white, or milk bread is ideal
- 150 g sugar
- 30 g skim milk powder
- 450 mL heavy cream
- 250 mL whole milk
Instructions
Cure Egg Yolks (4 days in advance)
- Combine 1 cup salt and 1/2 cup sugar. Place half in an even layer of an airtight container. Make four indents in the salt and place 4 egg yolks in the indents. Sprinkle with remaining salt and sugar. Cover and chill for 4 days in the fridge.
- After 4 days gently rinse the egg yolks in cool water before adding to ice cream base.
Ice Cream
- Toast 2 slices bread in toaster oven or pan until deeply browned, but not burnt.
- In a sauce pot (ideally at least 3 quarts/3.5 L) combine toasted bread, 4 salted egg yolks, 2 fresh egg yolks, 150 g sugar, 30 g skim milk powder, 450 mL heavy cream, and 250 mL whole milk. Cook over medium heat, stirring frequently, until mixture reaches 180F. Remove from heat, cover and steep for 1 hour. Pass through a fine mesh strainer to remove the toast.
- Prepare an ice bath by filling a large container with equal parts ice and water with enough room to place a container containing the ice cream base inside. Pour the ice cream base into a large container set over an ice bath. Chill the mixture until very cold (below 40°F) adding more ice and stirring as needed.
- Pour the ice cream base into an ice cream machine and spin according to machine directions. The resulting ice cream should be a smooth, soft-serve consistency. Transfer the ice cream to a storage container and freeze for at least 3 hours to fully firm up.
