Ice cream

Ice cream

3/4 cup sugar
3 cups half and half
4 large egg yolks
1/8 tsp salt
1 cup heavy (whipping) cream
1 Tbs vanilla extract

1. In medium heat proof bowl, wisk together the egg yolks, sugar and salt. Set aside
2. In heavy 3 quart saucepan, heat half and half to boiling.
3. Gradually wisk half and half into sugar mixture. Return to sauce pan, cook over medium heat, stirring constantly until the custard coats the back of a spoon. Remove from heat
4. Using a fine sieve, strain custard into a large bowl. Stir in heavy cream and vanilla. Cover the surface of the custard with plastic wrap to prevent a skin forming. Refrigerate until cool. Freeze in ice cream freezer according to manufacturers directions.

Makes 4 generous servings.



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