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Extra Rich and Creamy Vanilla Ice Cream

Source of Recipe


From "The Ultimate Ice Cream Book" by Bruce Weinstein



List of Ingredients



• 1 cup sugar
  
• 1/4 tsp salt
  
• 7 large egg yolks
  
• 1-1/2 cups half-and-half
  
• 1 cup heavy cream
  
• 1 Tbsp vanilla extract
  






Instructions



1. In a medium mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
   
   
2. Bring the half-and-half to a simmer in a heavy medium saucepan. Slowly beat the hot half-and-half into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat or in a double boiler. Stir continuously with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
   
   
3. Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
   
   Makes 1 quart.