Vanilla Ice Cream

By Meisje

Ingredients

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

Details

Servings 10

Preparation

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.