Vanilla Ice Cream
Serves 10 to 12.
By Dennis W. Viau; modified from several recipes.
Vanilla ice cream has always been my favorite. This recipe, while not the simplest, is not complicated. I like the final ice cream because it tastes a little like egg custard. And this formula could be the beginning of other kinds of ice cream. Add chocolate chips, or crushed Oreo cookies, or some candied cherries. Or you could flavor it with instant coffee of chocolate syrup. I like it as basic vanilla ice cream
Ingredients:
4 egg yolks
1 whole egg
2 (475ml) cups milk
1 (200g) cup sugar
1½ (350ml) cups heavy cream
2 teaspoons vanilla extract
Directions:
Combine egg yolks, whole egg, and milk in a small saucepan and blend well with a whisk. Add sugar and mix well.
Heat about 1 cup of water in a large saucepan to boiling.
Nest the smaller saucepan in the larger one and, stirring constantly, heat the milk mixture until all the sugar dissolves and the mixture begins to thicken (about 10 minutes). The mixture should coat a spoon. Remove the smaller pan from the heat, cover, and set aside to cool.
Add the cream and vanilla. Mix well, cover, and refrigerate overnight, or at least 3 hours.
Assemble the ice cream maker. With the canister rotating, pour the cooled milk mixture into the machine and churn about 20 minutes, or until the mixture expands enough to nearly reach to top cover.
Quickly transfer the ice cream to a storage container and place in the freezer to become more firm, which might take a few hours.
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