Wednesday, 21 May 2008

French Vanilla Ice Cream

I know that this is not an original recipe, but I'm sure can't remember where it came from. Oh well...

French Vanilla Ice Cream

3 eggs
1 C. white sugar
2 C. milk (any type except skim)
2 C. light cream (half 'n' half)
1 T. vanilla

  1. Beat the eggs and milk in a medium saucepan, then add sugar.
  2. Cook over low-med heat, stirring constantly with a wire whisk, until mixture thickens - about 10 minutes. Remove from heat as soon as it's thick. Constant stirring will keep the egg from curdling. If your egg does curdle, strain through a fine mesh seive after cooking is complete, and you'll be fine.
  3. Cool, then add cream and vanilla. I use homemade vanilla, which is slightly weaker than the store bought variety - start with 2 t. and adjust to taste. Since the eggs are cooked, go ahead and have a spoonful... it's warm custard right now!
  4. Freeze according to the directions that come with your ice cream machine.

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