French Vanilla Custard Ice Cream
Source of Recipe
fooddownunder.com
List of Ingredients
4 Egg yolks
4 cup Whipping cream *
2/3 cup White sugar
1/8 tsp Salt
1 tbl Vanilla extract
* (2 Cups scalded, 2 cups left as is)Recipe
1.Beat the four egg yolks with the sugar and salt until thick and pale yellow.
2.Stir in 2 cups scalded whipping cream.
3.Cook in heavy saucepan or in top of double boiler over _low_ heat, stirring often (constantly is more like it), until mixture thickens enough to coat a spoon.
4.Remove mixture from heat and add the vanilla and the remaining 2 cups of whipping cream. Stir well.
5.Cover and chill thoroughly.
6.Freeze according to instructions that come with your machine.
This makes about 5 cups (or a little more) of liquid so if your machine is small, freeze half at a time. This makes for better ice-cream because it gets frozen faster and increases in volume at a much greater rate. Trying to do too much at one time is not worth it. Haste makes waste usually, but in ice-cream, haste makes less product.
Variations: add melted baker's bittersweet chocolate (4 or 5 cubes (oz.) to the custard mixture when removed from the heat.
* Substituting maple syrup and a tich of maple flavouring and some broken walnuts makes great maple walnut ice-cream. As long as the the custard mixture is part of your recipe you can add (almost) anything you want, ie. flavouring and nuts or chocolate chips, fresh fruit, etc.
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