Rich and Creamy Homemade Vanilla Ice Cream
This makes about a quart of ice cream or 8 half cup servings (2 pints)
Servings 8 half cups
Cost 5
Equipment
Ingredients
- 1 cup granulated sugar, scant (200 grams)
- ¼ teaspoon salt
- 7 large egg yolks
- 1 ½ cups half-and-half
- 1 cup heavy cream
- 1 tablespoon vanilla extract or 1 whole vanilla bean
Instructions
- In a mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
- Bring the half-and-half to a simmer in a heavy medium saucepan or in the top of a double boiler. If using a vanilla bean, add the scrapings to the half & half as you bring to a simmer. Steep for 10 minutes before proceeding.
- Slowly beat the hot half-and-half into the egg mixture. Pour the entire mixture back into the pan saucepan and stir constantly with a whisk or wooden spoon until the custard thickens slightly. It will not be thick like pudding, it will be more like a thin gravy and will coat the back of the spoon. Be careful not to let the mixture boil or the eggs will scramble.
- Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.