Email to Phil      

Vanilla Custard Ice Cream

List of Ingredients

4 cups half-and-half
3/4 cup sugar
3 tblsp cornstarch
2 egg yolks
1 tblsp vanilla
1/8 tsp salt

Combine 3 1/2 cups of half-and-half with the sugar and salt in a 2 quart heavy bottomed saucepan. Heat over medium heat, whisking or stirring often, until steaming hot, but do not let boil. In a medium sized bowl, whisk remaining 1/2 cup half-and-half with cornstarch until well blended. Whisk in egg yolks until mixture is smooth and set aside. When half-and-half is steaming, remove from heat and take about 1 cup of the hot liquid from the saucepan. Whisking constantly, slowly pour hot mixture into the egg yolk mixture until blended. When smooth, whisk egg yolk mixture into saucepan with hot half-and-half. Whisking constantly over medium heat, continue to cook custard until thickened enough to coat the back of a spoon (about 10 to 15 minutes). Custard is done if a line remains when finger is drawn across the back of the coated spoon. Remove from heat, stir in vanilla and strain into a clean bowl. Cover and cool custard completely before freezing. Transfer vanilla custard mixture to an ice cream meachine and freeze according to directions.


Recipe