Fried Chicken Ice Cream
A rich, custard-style frozen dessert that pairs smooth vanilla cream with deeply browned, crisp chicken skin. The savory crackling adds saltiness, texture, and a distinctive contrast to the sweet ice cream base.
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Ingredients
For the Ice Cream Custard
- 2 cups full-fat heavy cream preferably Horizon Organic for added richness
- 1 teaspoon pure vanilla extract
- ¾ cup granulated white sugar
- 1 cup whole milk
- A small pinch of kosher salt
- 4 large egg yolks separated while the eggs are cold for easier handling
For the Crispy Chicken Skin
- 2 cups finely crushed crisp fried chicken skin, prepared from approximately 1 pound raw chicken skin and rendered until deeply golden and brittle
Instructions
- Fry or render the chicken skin in a skillet or deep fryer until it develops a dark golden color and a crisp, crackling texture.
- Transfer the cooked skin to a plate lined with paper towels. Allow it to cool completely so that excess fat drains away and the texture becomes firm.
- Break or crush the cooled chicken skin into small, bite-sized fragments. Reserve the pieces until needed.
- Pour the heavy cream and whole milk into a medium saucepan.
- Set the pan over medium heat and warm the dairy mixture, stirring occasionally, until it approaches a gentle simmer. Remove it from the heat before it begins to boil.
- Place the egg yolks and granulated sugar in a separate mixing bowl.
- Whisk until the mixture becomes lighter in color, smooth, and slightly thickened.
- While whisking continuously, slowly pour a small portion of the hot cream mixture into the sweetened egg yolks. This gradual process gently raises the temperature of the eggs without scrambling them.
- Continue adding the warm dairy in small amounts until the yolk mixture has been tempered.
- Return the tempered mixture to the saucepan containing the remaining cream and milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Continue cooking until the custard reaches approximately 170–175°F, or 77–80°C, and is thick enough to leave a clear coating on the back of the spoon. Do not allow the custard to overheat or curdle.
- Pass the cooked custard through a fine-mesh sieve into a clean bowl to remove any small pieces of cooked egg.
- Stir in the vanilla extract and kosher salt until evenly incorporated.
- Cover the bowl and refrigerate the custard for several hours, or preferably overnight, until completely cold.
- Pour the thoroughly chilled custard into an ice cream maker.
- Churn according to the appliance manufacturer’s directions until the mixture reaches a soft-serve consistency.
- During the final few minutes of churning, gradually add most of the crushed chicken skin, allowing the pieces to disperse evenly throughout the ice cream.
- Spoon the churned ice cream into a freezer-safe container with a secure lid.
- As the container is filled, scatter the remaining crushed chicken skin between the layers.
- Cover tightly and freeze for no less than 4 hours, or until the ice cream is firm enough to scoop.
Notes
Allowing the fried chicken skin to cool completely before crushing helps preserve its crisp texture and makes it easier to break into uniform pieces.
For the smoothest custard consistency, refrigerate the prepared base overnight before churning.
A few additional pieces of crisp chicken skin may be reserved and placed on top of each serving as a garnish.