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Vanilla Ice Cream

the.instructor's picture
  Vanilla bean pod/1 1/2 teaspoons vanilla 3 Inch (piece)
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Egg yolks 4
  Whipping cream 1 1⁄2 Cup (24 tbs)

Split vanilla pod and scrape seeds into milk; drop in the pod.
Combine cornstarch, salt, sugar, and slightly beaten egg yolks, and mix well.
Beat in a little of the scalded milk, then combine the two mixtures and cook over a low heat or in a double boiler, stirring constantly, until thick and smooth. (Add vanilla if vanilla bean was not used.) Chill, then stir in cream.
Pour into freezer can, not more than two-thirds full, and chill thoroughly (in freezer or refrigerator).
Assemble, freeze, using 1 part ice cream (rock) salt to 8 parts crushed ice.
Turn until crank is hard to move, about 15 minutes for 2-quart size.
Drain office water, carefully remove lid of freezer container, lift out dasher.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2356 Calories from Fat 1324

% Daily Value*

Total Fat 147 g226.3%

Saturated Fat 91.6 g457.9%

Trans Fat 0 g

Cholesterol 1271.4 mg423.8%

Sodium 749.6 mg31.2%

Total Carbohydrates 210 g70%

Dietary Fiber 4.9 g19.6%

Sugars 189.5 g

Protein 20 g40.9%

Vitamin A 24.2% Vitamin C

Calcium 72.5% Iron 10.2%

*Based on a 2000 Calorie diet

Vanilla Ice Cream Recipe