Rich Ice Cream

admin, March 10, 2015


Serving Size: 6 cups


  1. 3 large eggs, plus 2 to 3 large yolks
  2. 4 cups milk or light cream, or a combination
  3. 1 1/4 cups sugar
  4. 1 tablespoon vanilla extract




  1. Place the eggs and yolks (however many you choose) in a bowl and beat until smooth.
  2. Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.
  3. Gradually whisk or stir 1/2 cup of the hot liquid into the beaten eggs, then stir the mixture back into the saucepan. Place over medium-low heat or in the top of a bowl set over a saucepan of simmering water and stir until the mixture thickens. (Be sure to stir in the same direction.) Do not let the custard boil or it will curdle. When the mixture is thick enough to coat the back of a spoon, remove from the heat, strain into bowl or pitcher, cool, and chill.
  4. Gently stir in the vanilla and process the mixture in an ice cream maker according to the instructions. This recipe makes ample vanilla ice cream for most machines, so you may need to churn it in batches. Scrape the creamy goodness into a resealable container and freeze for several hours or up to overnight to achieve a proper ice cream consistency. Don’t worry, your restraint will be rewarded.
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