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HOMEMADE VANILLA ICE CREAM

Source of Recipe

Unknown, Submitted by Mark
Vanilla Custard Sauce (Creme Anglaise)

Ingredients
12 egg yolks
8 oz. Sugar
1 quart milk
1 Tablespoon vanilla.

Directions
Combine the egg yolks and sugar in the bowl of a mixer. Beat with the whip attachment until thick and light.

Scald the milk in a double boiler.

With the mixer running at low speed, very gradually poor the scalded milk into the egg yolk mixture.

Pour the mixture back into the double boiler. Heat it slowly, stirring constantly, until it thickens enough to coat a spoon (or until it reaches 185 degrees F).

Immediately remove the top part of the double boiler from the heat and set it in a pan of cool water. Stir in the vanilla. Stir the sauce occasionally as it cools.

Vanilla Ice Cream

Yield: About 2 quarts

Ingredients
12 Egg yolks (8 oz.)
12 oz. Sugar
2 pints milk
1 pint Heavy Cream
2 teaspoons Vanilla Extract
Pinch of Salt


Procedure
1. Vanilla ice cream mix is basically a custard sauce or creme anglaise with the addition of heavy cream. Review the guidelines above for preparing creme anglaise.

2. Combine the egg yolks and sugar in a bowl. Whip until thick and light.

3. Scald the milk and gradually beat it into the egg mixture.

4. Heat over a hot water bath or in a double boiler, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Immediately remove from the heat.

5. Stir in the cold cream to stop cooking. Add the vanilla and salt. (Note: If you are not using freshly opened, pasteurized cream, it is best to scald and cool the cream or else to heat it with the milk in step 3. In this case, set the cooked custard in an ice-water bath as soon as it is cooked to stop the cooking.)

6. Chill the mixture thoroughly.

7. Freeze in an ice cream freezer according to the manufacturer's directions.