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Simple French Vanilla Ice Cream

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Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Egg yolks 3 , beaten
  Vanilla 1 Tablespoon
  Whipping cream 2 Cup (32 tbs), chilled
Directions

For crank-type freezer: Mix sugar, salt, milk and egg yolks in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan.
Cool to room temperature.
Stir in vanilla and cream.
Pour into freezer can; put dasher in place.
Cover can and adjust crank.
Place can in freezer tub.
Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
Turn crank until it turns with difficulty.
Draw off water.
Remove lid; take out dasher.
Pack mixture down.
Replace lid.
Repack in ice and rock salt.
Let ripen several hours.
For refrigerator: Mix sugar, salt, milk and egg yolks in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan.
Cool to room temperature.
Stir in vanilla.
Pour into refrigerator tray.
Freeze until mushy and partially frozen, 1/2 to 1 hour.
In chilled bowl, beat cream until soft peaks form.
Spoon partially frozen mixture into another chilled bowl; beat until smooth.
Fold in whipped cream.
Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hours.
Cover with waxed paper to prevent crystals from forming.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Vanilla

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