Door No. 11 *WIP Advent Calendar 2023*

Hello hello! Welcome back to WIP and our Advent Calendar 2023! Today's entry has another amazing recipe (there have been a couple of them in the previous doors, go check them out!), one of my specialties. I've made this more times than I can remember.

Door number 11 reveals...

RK's ultimate ice cream recipe!

Yes, it's time for me to share my ultimate ice cream recipe. It's classic, you can customize it however you want, and the base has only natural ingredients that even a carnivore will appreciate.

Note that you need an ice cream maker for this recipe. (If you don't, feel free to experiment with whipping the cream, folding in the other ingredients, and freezing it in a container. I don't know how that would turn out, though, but I suppose it's worth a try!)

Ingredients:

2 cups of heavy whipping cream
5 egg yolks
sweetener, optional, to taste (I don't use any)
flavorings of choice, optional to taste; for example, jam, caramel sauce, pieces of gingerbread or cinnamon buns, vanilla, cardamom, dulce de leche, cacao powder, chocolate chips, anything you like
garnishes of choice, optional, to taste; for example, caramel sauce drizzle, whipped cream, grated chocolate truffle, crushed gingerbread cookie, sprinkles

Instructions:

Mix the cream and the yolks in a bowl.
Add your sweeteners and flavorings and mix until incorporated. If you want to add a swirl to your ice cream (like sticky caramel or a gingerbread cookie dough paste that you don't want to spread evenly across the ice cream), don't add that yet.
Pour the mixture in your ice cream maker and let the machine churn the ice cream until ready. (I use an ice cream maker that chills the mixture as it churns. If yours doesn't do that, transfer the churned mass into the freezer to let it cool and firm up.)
Add the optional swirl at the end of the churning when the mass is no longer liquid. (If your non-chilling churner doesn't make the mass solid, add the swirl sometime after transferring the mass to the freezer and mix gently. The moment is perfect when the ice cream has become soft enough to hold the swirl without dropping it to the bottom, but not yet too hard for you to gently mix it in.)
Serve and enjoy with your favorite garnishes!

Last summer, I made and ate a ton of raspberry and pomegranate ice cream with the recipe above, using only three ingredients: cream, yolks, and (sugar-free) raspberry-pomegranate jam. I loved it. It's a summer flavor, though; this month, I'm eating gingerbread ice cream instead!