| Cuisine: American | Type: Dessert | Serves: 1 quart |
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Source:
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handletheheat.com |
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Attributes:
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Comments:
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You can mix in other ingredients (strawberries, peaches, chocolate chips) before churning. |
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Serving Suggestions:
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Ingredients:
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1-1/2 cups whole milk 1-1/2 cups heavy cream 3/4 cup sugar, divided 1/4 tsp. salt 1 vanilla bean, split in half and seeded 4 large egg yolks |
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Instructions:
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1. Prepare an ice bath to help the cooked custard come to room temperature. 2. In a medium saucepan combine the milk, cream, 1/2 cup of sugar, salt, vanilla pod and seeds. Set over medium heat and stir occasionally until the mixture is warm and begins to steam, about 5 minutes. 3. In a medium bowl, whisk together the egg yolk and remaining 1/4 cup sugar. Whisk until the sugar is well combined and the yolks are lighter in color. Carefully and slowly ladle some of the hot milk into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan. 4. Cook over medium heat, stirring constantly with a wooden spoon, until it begins to coat the back of the spoon and registers about 175°F on an instant read thermometer, 5-7 minutes. Do not allow it to boil. 5. Immediately strain through a fine mesh strainer into a container set in the ice bath. Discard the vanilla pod. Cool the custard in the ice bath until it is at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate at least 4 hours, preferably overnight. 6. Pour the chilled custard into an ice cream maker and freeze according to manufacturer's directions. Place in a 1-quart airtight container and freeze at least 2 hours. |
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Related recipes:
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None |
2025-05-13