Simply the Best Vanilla Ice Cream
- Ready In:
- 4hrs 40mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 473.18 ml heavy cream
- 236.59 ml milk
- 157.80 ml sugar
- 1 vanilla bean, split and scraped
- 4 egg yolks, beaten
directions
- Over medium low heat heat the cream, milk, sugar and vanilla bean until it scalds. Remove from heat.
- Whisk in a little of the milk/cream mixture into the egg yolks, whisking well.
- Return all to saucepan and cook over medium low heat, stirring constantly until bubbles appear and custard is thickened. DO NOT BOIL.
- Remove from heat and pour into a 1 quart container.
- Let cool and then remove vanilla bean.
- Refrigerate (2-4 hours) to cool completely.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in freezer until frozen hard. Let soften at room temperature for a few minutes before serving.
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Reviews
-
I have been using this recipe for some time now. It wouldn't be fair for me to rate it however, since I have been using 3 cups of whole Lactaid milk in place of the other. Possibly because of the lower cream content, it doesn't fluff up in volume and is still just about 3.5 cups of ice cream. I also substitute 2 whole eggs for the egg yolks. When I used 4 yolks the first time, the egg flavor was too pronounced. Getting used to making custard has been a challenge. I'm not good with hovering over something so I've had it curdle a few times. If it happens to anyone else; you can strain it and still use it. <br/>I have also used it as a base for fruit ice cream. In the case of peach or nectarine I omit the vanilla and use a small amount of almond extract. Also, the vanill beans that I have are very long (6") so I think that half a pod is sufficient.
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>