HOMEMADE VANILLA ICE CREAM RECIPE
This
vanilla ice cream is everything you would want in a classic-rich and creamy with
a pure, balanced flavor that can hold its own whether you serve it in a cone,
with pie or as a base for candy or cookie mix-ins
Prep
Time : 5 mins
Inactive : 4 hours
Cook
Time : 30 mins
Total
Time : 4 hours 35 mins
Servings : 1 generous quart
INGREDIENTS
·
3
cups heavy cream
·
1
cup whole milk
·
3/4
cup sugar
·
1
tablespoon pure vanilla extract
·
Kosher
salt
·
5
large egg yolks
INSTRUCTIONS
1. Special
equipment: An ice cream maker and a candy or instant-read thermometer
2. Whisk
the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and
bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly
whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into
the saucepan, whisking, and return to medium heat. Cook, stirring constantly
with a wooden spoon, until the mixture thickens, coats the spoon and reaches
180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain
the custard through a fine-mesh sieve into a large bowl or measuring cup;
discard the solids. Stir often until the mixture cools to room temperature.
Lightly press plastic wrap directly against the surface of the custard to
prevent a skin from forming. Chill until cold, about 3 hours. (For faster
chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
3. Freeze
the mixture in an ice cream machine according to the manufacturer's
instructions. (Take care not to over-churn the ice cream or it can have a
grainy texture.) Place the ice cream in the freezer to set up for at least 1
hour. Serve.
Recipe
from foodnetwork.com
Delicious Food Recipes
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