Makes 1 quart or 4-6 servings


11/2 cups whole milk

11/2 cups heavy cream

2/3 cup sugar

1 teaspoon kosher salt


1. Warm the milk and cream in a small saucepan over medium heat, stirring frequently, until the mixture begins to steam. Add the sugar and salt, and stir until completely dissolved.

2. Remove from the heat, and transfer the ice cream base to a 1-quart container. Let cool, then cover and refrigerate for at least 6 hours, until completely cold.

3. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When it is finished, serve immediately, or transfer to an airtight container and freeze for up to 2 hours to harden (but not longer), and then serve.

- From Big Gay Ice Cream (Potter, 2015)

Per Serving (based on 6):

223 calories; 3 grams protein; 26 grams carbohydrates; 26 grams sugar; 13 grams fat; 47 milligrams cholesterol; 423 milligrams sodium; no dietary fiber.