2 cups whole milk 8 egg yolks 3/4 cup sugar 2 cups whipping cream 2 tablespoons vanilla 1 teaspoon kosher salt or 1/2 teaspoon salt
In medium heavy saucepan whisk together milk, egg yolks, and sugar. Cook over medium heat, stirring constantly with a rubber spatula, until the custard coats the back of the spatula.
Strain custard through a fine-mesh sieve into a bowl placed in a larger bowl of ice water. If you don't have a large enough bowl, fill one side of the sink with ice water and place the bowl of custard in there and stir until cooled. Stir in whipping cream, vanilla, and kosher salt. Cover and chill for 4 to 24 hours.
Pour the chilled mixture into a large glass freezer-safe dish and freeze thirty minutes. Then whisk or stir to break up any large frozen chunks. Continue doing this for about two hours or until the consistency of soft-serve ice cream. Then place in a covered freezer container and freeze to ripen (harden) for at least 4 hours.
Allison Fishman, KitchenDaily.com, shows us how to make Creamy Chilled Cucumber Dill Soup. For the garnish, substitute kosher faux crab such as Dyna-Sea brand. To make this soup parve (dairy free), substitute a parve sour cream such as Tofutti Brand. Click here for the recipe