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French Vanilla Ice Cream

Source of Recipe

From "The Best Ice Cream Maker Cookbook Ever" by Peggy Fallon


Recipe Introduction

"This classic vanilla ice cream is the foundation for many other flavors, though it certainly needs no enhancement. Don't confuse its name with those ho-hum supermarket versions—there's nothing ordinary about this flavor. One lick, and you'll know why vanilla is still the most popular ice cream."

List of Ingredients

â—¦ 3 cups heavy cream
â—¦ 1 cup milk
â—¦ ¾ cup sugar
â—¦ 4 egg yolks
â—¦ 1 tablespoon vanilla extract


Recipe

In a heavy medium saucepan, combine the cream, milk, and sugar. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 to 8 minutes.

Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160° F on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle.

Strain the custard into a bowl and partially cover. Let cool one hour at room temperature. Stir in the vanilla. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.

Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions. Transfer to a covered container and freeze at least 3 hours or at long as three days.

Makes about 5 cups