If I am thinking ahead and want a rich, creamy ice cream, I make this custard-based, french vanilla ice cream.
You will need an ice cream maker for this recipes.
This recipe is modified from The Fannie Farmer Cookbook.
French Vanilla Ice Cream
1/2 cup sugar
4 large egg yolks, whipped
1/8 teaspoon sea salt
2 cups hot whole milk
1 tablespoon vanilla extract (or whole vanilla bean)
2 cups heavy cream (or half and half)
- In a medium saucepan, whisk together egg yolks, sugar and salt until blended (no heat).
- Gradually whisk in hot milk and cook over medium-low heat, stirring constantly, until custard thickens slightly about 10 to 12 minutes. It is ready when it coats the back of a wooden spoon. Do not bring to a boil or it will curdle.
- Remove from heat and cool.
- Strain with a fine-mesh sieve (you may have a few eggy parts). Add cream and stir.
- Place in ice cream maker and churn according to your ice cream maker’s instructions.
- If you prefer a firm ice cream, transfer ice cream to a plastic container and freeze until firm, about 2 hours. We can never wait that long, plus I think it is best when it is freshly churned.
Makes 1 1/2 quarts.
Try adding these combos:.
Substitute 1/2 cup of maple syrup for the sugar
1/2 cup chopped walnuts
2 cup fresh peaches, chopped (reserve juice and add to mixture)
1/2 cup crystallized ginger, finely chopped