Custard Ice Cream
When I was a kid, we would make ice cream one time a year and that would be the 4th of July. I remember adding the ice and salt to the machine and it would take forever for it to start to harden up. Then we would have to wait until after dinner to eat it. All I remember was that homemade ice cream was a real treat that took forever to make and should be reserved for special occasions.
As an adult I followed that idea and only made it one time a year, with the ice and the salt manual machine.
Then everything changed when I was given a modern ice cream maker- no ice and salt required! Once I tried out a simple few ingredient recipe, my mind has completely changed on how often a person should make homemade ice cream.
This recipe is very simple and will rock your world if you love vanilla ice cream!
Ingredients
- 3 cups Whipping Cream
- 3 cups Half & Half
- 1 2/3 cups Sugar
- 9 Eggs Yolks, large
- 1 Tbsp. Vanilla
Instructions
In a heavy saucepan, head whipping cream and half and half to a simmer, stirring regularly. Remove from heat.
In a heatproof large bowl combine the egg yolks and sugar. Using a whisk, whip until doubled in size and light and fluffy.
While consistently whisking your egg mixture, add ½ cup at a time of the hot cream mixture. (We are trying to warm the eggs without cooking them into scrambled eggs.) Continue whisking and adding the warm liquid to the eggs until 1/ 2 of the cream is in the eggs.
Pour the egg mixture into the saucepan. Continue stirring with a wooden spoon and cooking over medium heat for 2 minutes. It is done when you can run your finger down the back of the spoon and the mixture holds the line you drew. Add in the vanilla and gently stir to combine.
Pour the mixture in a clean bowl and cover. Refrigerate until very cold, at least 4 hours.
Custard Ice Cream
Ingredients
- 3 cups Whipping Cream
- 3 cups Half & Half
- 1 2/3 cups Sugar
- 9 Eggs Yolks, large
- 1 Tbsp. Vanilla
Instructions
- In a heavy saucepan, head whipping cream and half and half to a simmer, stirring regularly. Remove from heat.
- In a heatproof large bowl combine the egg yolks and sugar. Using a whisk, whip until doubled in size and light and fluffy.
- While consistently whisking your egg mixture, add ½ cup at a time of the hot cream mixture. (We are trying to warm the eggs without cooking them into scrambled eggs.) Continue whisking and adding the warm liquid to the eggs until 1/ 2 of the cream is in the eggs.
- Pour the egg mixture into the saucepan. Continue stirring with a wooden spoon and cooking over medium heat for 2 minutes. It is done when you can run your finger down the back of the spoon and the mixture holds the line you drew. Add in the vanilla and gently stir to combine.
- Pour the mixture in a clean bowl and cover. Refrigerate until very cold, at least 4 hours.
