1 hr 32 mins
1 hr 30 mins
It occurred to me that vanilla ice cream is kind of like a defatted version of creme brulee. I took out half of the cream and substituted an equal amount of whole milk. I also took out the butter. I made up a batch and tested it out on my son. His eyes lit up like a light bulb. He prefers mine to any store bought ice cream. He's even helped me make it! I'm not sure it's cheaper, but who cares!
My Private Note
Units: US | Metric
- 1Whisk together the eggs and sugar in a large Stainless Steel or glass bowl.
- 2Place the bowl over a large 3 or 4 quart saucepan filled with simmering water.
- 3With the heat on low, whisk the mixture continuously until you can form ribbons. This is where you can lift the whisk out of the mixture, write your name and it doesn’t disappear for about 5 to 10 seconds. This can take as long as 30 minutes.
- 4Whisk in the cream and milk.
- 5Split and scrape the vanilla beans into the mixture. Put the vanilla beans in there too.
- 6Stir often with the whisk until the mixture can coat a spoon with only a slow drip. It will be about the consistency of vegetable oil.
- 7Remove the custard from the stove, strain it into a bowl and chill for at least two hours or over night.
- 8When chilled, remove the custard from the refrigerator and freeze following your ice cream machine’s direction.
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Nutritional Facts for Vanilla Ice Cream (Frozen Custard Really)
Serving Size: 1 (133 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 324.2
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 12.4 g
- Cholesterol 233.7 mg
- Sodium 49.5 mg
- Total Carbohydrate 28.7 g
- Dietary Fiber 0.0 g
- Sugars 27.5 g
- Protein 4.9 g
The following items or measurements are not included: