Vanilla Ice Cream
- 3/4 cup (175 ml) sugar
- 1/8 teaspoon (.625 ml) salt
- 1 3/4 cups (425 ml) whole milk
- 2 large eggs, beaten
- 1 1/2 cups (375 ml) heavy whipping cream
- 1 teaspoon (5 ml) vanilla extract
In heavy saucepan, combine sugar, salt, and milk.
Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
In medium bowl, slightly beat eggs.
Slowly whisk half of the hot mixture into the eggs and pour back into saucepan.
Cook over medium-low heat until slightly thick, about 3 minutes.
Remove from heat and refrigerate overnight.
When ready to freeze, stir in heavy cream and vanilla into the chilled custard mixture.
Start ice cream maker and pour mixture through hole in lid. Churn for 20-40 minutes or until desired consistency.