by Lori Dunn
About 5 cups
SERVINGS
Ingredients
- 3 large egg yolks
- 2/3 cup sugar
- 1/8 teaspoon salt
- 3/4 cup hot milk
- 3/4 cup cold milk
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
Directions
- In bottom pan of double boiler, heat 1 inch of water to a gentle simmer. In top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.
- Gradually whisk in hot milk and cook over hot but not boiling water, stirring constantly, until mixture thickens and registers between 160 and 170 degrees F.; do not boil. Stir in cold milk.
- Strain custard into medium bowl (use 2-quart glass measure to make pouring into the machine easier); whisk in vanilla and heavy whipping cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- Freeze in ice cream maker according to manufacturer’s instructions.
- Transfer soft ice cream to freezer-safe airtight container, and place in freezer for at least 4 hours. If it is too difficult to scoop, let stand at room temperature for 15 minutes before serving.
Made with eggs, this Homemade French Vanilla Ice Cream Recipe has the added advantage of being easy to scoop from the container.
MAIN ARTICLE:
Homemade Ice Cream Recipes
