Vanilla Custard Ice Cream

READY IN: 30mins
SERVES: 8
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
  • Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
  • Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160°F (use a thermometer to measure), about 10-12 minutes.
  • Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
  • When custard is just barely warm, stir in the cream and vanilla.
  • Refrigerate mixture until ready to use.
  • Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
  • Note: Due to differences in operating times on various machines, that is not included in the prep time.
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