Vanilla Ice Cream

We planned to serve homemade Chocolate and Vanilla Ice Cream along with Raspberry Turnovers and layer cake on Saturday with friends over for dinner – but we forgot to serve the ice cream. We will give a container to our neighbor… and probably finish the rest ourselves this week.

Servings: 1 quart (8 servings 1/2 cup each)

1 cup milk
2 cups heavy cream, divided
6 egg yolks

2 tsp. vanilla extract

Set aside cream
Set a 1 quart container in the freezer to chill. Place 1 cup heavy cream in a medium mixing bowl and set aside.

Warm milk
In a medium stock pot, heat the milk, remaining 1 cup of cream, sugar, and salt over medium-low, do not boil.

Temper eggs
In a separate small mixing bowl, lightly beat egg yolks. Pour 1/4 cup of the warm milk mixture into the eggs and stir with a whisk. Then pour the egg milk mixture into the saucepan with the remaining milk, and continue to stir with a whisk. Continue to cook milk mixture over medium heat, stirring constantly, until mixture thickens enough to coat a spoon.

Combine and chill
Pour milk mixture into set aside cream through a mesh strainer. Discard solids in the strainer. Place the bowl over an ice bath and continue to whisk until smooth. Transfer to the chilled 1 quart container and place in the refrigerator until completely cooled.

Freeze mixture in an ice cream or gelato maker.

Serve cold alone or along with other ice cream flavors.

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