Vanilla Ice Cream
Description:
Vanilla ice cream.
Yield: 1 quart |
Qty | Unit | Ingredient |
4 | Egg Yolks | |
1 | c. | Milk |
4 | oz. | Sugar |
1 | c. | Heavy Cream |
2 | tsp. | Vanilla |
Directions:
- Heat milk in a sauce pan over medium low (do not boil)
- Mix egg yolks and sugar
- Temper the egg mixture by adding the heated milk slowly
- When tempered, pour combined custard mixture into the sauce pan
- Heat the custard mixture until it coats the back of a spoon (do not boil!)
- Cool the custard to about room temperature
- Pour the custard into a bowl and cover with plastic wrap so that the plastic completely covers the top of the custard (to prevent a skin from forming)
- Refrigerate for at least two hours
- Add cream and vanilla
- Mix well
- Freeze mixture in an ice cream maker