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Baci’s Sourdough Ice Cream

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Baci’s Sourdough Ice Cream is a rich, tangy custard-based ice cream that transforms leftover sourdough starter into a creamy, complex frozen dessert with hints of yogurt, caramel, and toasted grain.

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1/2 cup sourdough starter (unfed or discard)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: 2 tbsp honey, 1/2 tsp cinnamon, caramel swirl, or chopped nuts

Instructions

  1. In a saucepan, heat the milk and cream over medium heat until steaming but not boiling.
  2. In a separate bowl, whisk the egg yolks with sugar until pale and thick.
  3. Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper. Gradually mix in the remaining hot milk.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
  5. Strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
  6. Stir in the vanilla, salt, and sourdough starter until smooth.
  7. Cover and refrigerate for at least 4 hours or overnight until well chilled.
  8. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and creamy.
  9. Transfer to a freezer-safe container, add any optional mix-ins or swirls, and freeze for at least 4 hours before serving.

Notes

  • Use unfed or discard sourdough starter for a subtle tang without waste.
  • Do not boil the custard—gentle heat preserves a silky texture.
  • Flavor improves after resting overnight in the freezer.
  • Pairs well with fruit, cookies, or caramel sauces.
  • Let sit at room temp for 5–10 minutes before scooping for best texture.

Nutrition

Find it online: https://thefamilycooking.com/bacis-sourdough-ice-cream/