Chicken Milk Ice Cream

August 28, 2012
Author Notes

Okay, the fancy-dancy French name would be "lait de poule" but chicken milk is way funnier. Adapted from the recipe for Chicken Milk in Laura Calder's French Food at Home, the eggnog custard is just asking to be churned into ice cream. I use bourbon, because that's how I roll. But feel free to use rum for a more traditional chicken milk experience. —mrslarkin

  • Makes enough chicken milk ice cream for a few people
  • 3 cups heavy cream
  • 1 cup skim milk
  • 1 1/2 teaspoons vanilla paste
  • freshly grated nutmeg to taste
  • 4 large egg yolks
  • 1/3 cup granulated sugar, plus more to taste
  • 3 tablespoons bourbon, or rum
In This Recipe
  1. Heat the cream, milk and vanilla paste in a saucepan over medium/low heat. When the mixture starts steaming, turn off the heat and let sit while you are working on the next step.
  2. Whisk together the egg yolks and sugar until lighter in color. Temper the eggs by stirring in a few ladle-fuls of the hot cream little by little, then pour the egg mixture back into the saucepan with the cream. Turn the heat to medium/low again and stir until the mixture thickens slightly. Do not boil. Remove from the heat.
  3. Taste for sweetness and add a little more nutmeg if you like. Stir in the bourbon. Let cool slightly. Place in the fridge until mixture is chilled.
  4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to a freezer-safe container and freeze until hardened.

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