Silky Vanilla Ice Cream (Custard)
Ready In: 1 hr
Serves: 32
Yields: 1/2 gallon
Ingredients
- 3⁄4 cup sugar
- 1⁄2 cup corn syrup
- 1⁄8 teaspoon salt
- 2 1⁄2 cups milk
- 2 cups heavy cream
- 3 eggs
- 2 teaspoons vanilla extract
Directions
- In a medium sized saucepan, add milk, sugar, cream, corn syrup and salt.
- Cook over medium heat to 175ˆ (use a candy thermometer if you have one) or until steaming but not boiling.
- Whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. This is called tempering.
- Pour egg mixture back into saucepan and cook to 180ˆ, or for about 2 minutes until slightly thick. Again, don't allow mixture to boil.
- Remove from heat. Add vanilla extract.
- Pour into bowl through a fine sieve to remove any egg solids.
- Allow to cool. Cover and place in refrigerator for at least 4 hours before churning.
- Follow manufacturer's instructions for churning and freezing ice cream! ENJOY!
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