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Vanilla Ice Cream

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<p><a href="http://www.flickr.com/photos/stuart_spivack/9205635842/">Image Credit</a></p>
Ingredients
  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)
Directions

Split vanilla pod and scrape seeds into milk; drop in the pod.
Scald.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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