Silky Vanilla Ice Cream (Custard)

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READY IN: 1hr
SERVES: 32
YIELD: 1/2 gallon
UNITS: US

INGREDIENTS

Nutrition
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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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