Our Ice Cream
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
1.5 gallons
- Serves:
- 24
ingredients
- 10 egg yolks
- 473.18 ml granulated sugar, sift (or use bakers grade sugar)
- 946.36 ml whole milk
- 946.36 ml half-and-half
- 1 vanilla bean, split
- 14.79 ml pure vanilla extract
- 1.23 ml salt
directions
- Mix together sugar, salt and egg yolks in large saucepan.
- Slowly add milk.
- Split vanilla bean and add to milk mixture.
- Cook over medium heat until thickens and coats back of spoon.
- You MUST stir constantly.
- Remove from heat and strain in fine mesh strainer.
- Chill until ready to freeze in ice cream freezer.
- When ready to freeze, pour thickened & cooled milk mixture into cannister.
- Add Half & Half and vanilla.
- Cover and process according to your ice cream freezer.
- Cooking/freezing times vary according to your brand of freezer and outdoor temperatures.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.