Homemade Vanilla Ice Cream

Name: Homemade Vanilla Ice Cream
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 7 larges eggs yolks; 237 milliliters granulated sugar (scant, or a tiny bit less than 1); 355 milliliters half-and-half; 237 milliliters heavy cream; 0 teaspoons salt; 1 Tbsp vanilla extract

Homemade Vanilla Ice Cream

You can never have too many dessert recipes, so give Homemade Vanillan Ice Cream a try. Watching your figure? This gluten free and vegetarian recipe has 418 calories, 6g of protein, and 27g of fat per serving. This recipe serves 6. A mixture of vanillan extract, granulated sugar, half-and-half, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes.

Instructions

In a mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.Bring the half-and-half to a simmer in a heavy medium sauce pan or in the top of a double boiler or in a bowl set over but not touching boiling water. I used a bowl set over boiling water to ensure that I wouldn’t scramble the eggs.Slowly beat the hot half-and-half into the egg mixture.

Ingredients you will need

Egg Yolk

Sauce

Sugar

Water

Egg

Salt

Equipment you will use

Double Boiler

Mixing Bowl

Sauce Pan

Pour the entire mixture back into the pan saucepan, double boiler or bowl set over saucepan and stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Ingredients you will need

Custard

Egg

Equipment you will use

Double Boiler

Wooden Spoon

Sauce Pan

Whisk

Bowl

Frying Pan

Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Ingredients you will need

Ice Cream