Vanilla Ice Cream

Recipe contributed by Sarah Jane Green; photo by Tami Ganeles Weiser Yield:  8 half-cup servings (1 quart total)
Prep Time:  10 minutes Cook Time:  10 minutes

Vanilla Ice Cream

Vanilla is consistently voted the top ice cream flavor in America. This version is smooth and creamy, with plenty of egg yolks, cream and whole milk.

Ingredients

2 cups heavy cream

1 cup whole milk

4 large egg yolks

⅔ cup sugar

½ teaspoon salt

1 tablespoon vanilla bean paste

Instructions

  1. In a large saucepan, bring the cream and milk to a simmer.
  2. While the milk mixture is heating, place the egg yolks, sugar and salt in a large bowl. Whisk until the eggs turn a pale yellow.
  3. Once the milk is hot, take off the heat. Slowly drizzle ½ cup milk into the egg yolks, whisking constantly to prevent the eggs from cooking. Whisk another 1/2 cup milk to the eggs, then whisk the egg-milk mixture back into the remaining warm milk. Add the vanilla paste and whisk to combine.
  4. Transfer the mixture to a medium bowl, set over another medium bowl filled with ice and water to allow the base to cool. Stir the mixture now and again to help heat escape.
  5. As soon as the mixture is cool, transfer to a an ice cream maker and follow the directions. Once it is churned, transfer to a freezer-safe container and freeze until ready to eat.

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