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Vanilla Ice Cream III

Source of Recipe


From "South's Best Butt's" by Matt Moore



List of Ingredients



• ¾ cup sugar
  
• 2 tablespoons cornstarch
  
• â…› teaspoon salt
  
• 2 cups (16 ounces) whole milk
  
• 1 cup (8 ounces) heavy whipping cream
  
• 1 large egg yolk
  
• 1½ teaspoons vanilla extract
  






Instructions



1. Whisk together the first three ingredients in a large heavy saucepan. Gradually whisk in the milk and cream. Cook over medium, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
   
   
2. Whisk the egg yolk until slightly thickened. Gradually whisk about 1 cup of the hot cream mixture into the yolk. Add the yolk mixture to remaining hot cream mixture, whisking constantly. Whisk in the vanilla. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
   
   
3. Pour the mixture into freezer container of a 1½-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
   
   Serves 10