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Homemade Vanilla Ice Cream




Source of Recipe


Internet


List of Ingredients




4 cups half and half
1 cup sugar, divided
1/8 teaspoon salt
4 egg yolks
1 1/2 teaspoons vanilla



Recipe



Prepare the custard the day before you plan to make ice cream.

Pour the half and half into a large, heavy saucepan over medium heat. Add 1/2 cup of the sugar and the salt. Stir occasionally until the sugar dissolves and the mixture is very hot (scalding). It will be foamy and steam will appear. Do not boil.

Place the egg yolks in a mixing bowl. Using an electric mixer, beat the eggs for a few seconds, then add the remaining 1/2 cup of sugar. Beat for 2 minutes, until the sugar dissolves and the egg mixture becomes light yellow in color.
Gradually add a small amount of the hot half and half (in a thin stream) to the egg mixture, whisking constantly. Add very slowly to prevent the eggs from curdling. When about half of the half and half has been added to the egg mixture, slowly stir the egg mixture into the saucepan with the remaining half and half.

Cook the custard over low to medium-low heat, stirring constantly, for 20 to 25 minutes, until the mixture thickens and coats the back of the spoon. Strain the custard into a large bowl. Place the bowl over an ice water bath to cool the custard. When cool, cover the custard and refrigerate for at least 12 hours or more, until well-chilled.

Just before freezing the custard, stir in the vanilla. Pour the custard into the ice cream freezer canister and churn according to the manufacturer's directions. Freeze until firm. Transfer the ice cream to a covered container and place in the freezer for about 3 hours before serving. Makes 1 quart.