Egg yolk custard ice cream: a creamy delight from Argentinian ice cream parlors

Egg yolk custard ice cream: a creamy delight from Argentinian ice cream parlors

Immerse yourself in the delicious world of egg yolk ice cream, a rich and creamy treat commonly found in Argentinian ice cream parlors. This dessert combines the luscious texture of whipped cream with a savory custard base made from egg yolks, sugar and fortified wine, creating a luxurious ice cream experience.


Why you'll love it: This ice cream is a perfect blend of creamy texture and deep flavors, with a custard base that is both rich and airy. The addition of whipped cream enhances the sweetness, making each spoonful a decadent pleasure. It's a sophisticated take on traditional ice cream, offering a gourmet dessert experience.

Perfect occasion: This egg yolk custard ice cream is ideal for any gathering, from casual family dinners to more formal celebrations. It shines as a sophisticated dessert option at dinner parties or as a special treat during the hot summer months. It’s also a great choice for introducing guests to the flavors of traditional Argentinian desserts.

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Decorating Tips:

  • Garnish with a pinch of cinnamon or nutmeg to add a warm spicy note that complements the flavor of the custard.
  • Serve with a drizzle of caramel sauce or some fresh berries for an extra touch of sweetness and elegance.
  • Present it in elegant dessert glasses or classic ice cream bowls to elevate the serving experience.


  • For the custard:
    • 6 egg yolks
    • 90 grams of sugar
    • 50 ml fortified wine
  • For the whipped cream:
    • 400 ml heavy cream (more than 35% fat)
    • 50 grams of sugar

Reformulated recipe:

  1. Prepare the custard:
    • In a medium heatproof bowl, whisk together the egg yolks, sugar and fortified wine. Place the bowl over a pan of simmering water (marie-marie) and continue to whisk for about 20 minutes. The mixture should be warm but not boiling, aiming for around 80°C. After 20 minutes, remove from heat and beat with an electric mixer until the mixture is cooled and foamy.
  2. Make the whipped cream:
    • In another bowl, beat the heavy cream and sugar until soft peaks form.
  3. Combine and freeze:
    • Gently fold the custard mixture into the whipped cream, a little at a time, being careful not to deflate the mixture. Transfer to a container and freeze for at least 3 hours.
  4. Optionally serve as mousse:
    • Alternatively, you can refrigerate the mixture for about 5 hours and serve it as a mousse for a softer, creamier dessert.

Enjoy this delicious egg yolk custard ice cream, a creamy and luxurious treat that captures the essence of the elegance of the Argentinian dessert!

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