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Vanilla Ice Cream


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Vanilla Ice Cream 0 Picture


  • 3/4 C sugar
  • 3 C non-fat half and half
  • 2 large eggs
  • 2 tsp. vanilla


Servings 10


Step 1

In a 2-3-quart pan over high heat stir sugar and half and half until scalding (about 180; bubbles form at pan sides), 5-8 minutes. In a small bowl, wisk eggs to blend. Then whisk about 1/2 C of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula (plate scraper), scraping pan bottom and sides well for even cooking, until custard thickly coats a metal spoon (it should be about 190 degrees) 8-10 minutes. Stir vanilla into custard. At once, nest pan in ice water and stir often until cold, 10-15 minutes. Pour cold custard through a find strainer into a bowl, then pour mixture into an ice cream maker , or strain directly into the maker; discard residue. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn or machine stops. Serve softly frozen, or store air-tight in freezer.


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