To make vanilla ice cream at home, bring half-and-half and heavy cream to a simmer then remove from the heat. Gradually add to a whisked mixture of egg yolks and sugar and return to the saucepan over a low heat, stirring until thickened, then cool at room temperature. Stir in vanilla extract and chill in the refrigerator, before placing into an ice cream maker to process for up to 35 minutes.Continue Reading
Vanilla Ice Cream
This recipe yields 1 1/2 quarts.
Prep Time: 8 min.
Cook Time: 10 min.
Total Time: 8 hrs, 18 min.
Over medium heat, bring the half-and-half and heavy cream to a simmer, stirring occasionally. Remove from the heat and set aside.
In a bowl, whisk the egg yolks until light. Add sugar gradually, whisking to mix well. Slowly add the hot cream mixture to the eggs to avoid them scrambling. After a third has been added, pour in the rest at once and return the whole mixture to the saucepan.
Thicken the mixture, stirring frequently, over a low heat. It should easily cling to the spoon and reach a temperature of between 170 and 175 F. Transfer the mixture to a container and cool at room temperature for 30 minutes, then add the vanilla extract and stir. Chill in the refrigerator for between 4 and 8 hours, or until the mixture is less than 40 F.
Transfer the chilled mixture to an ice cream maker. Process for between 25 and 35 minutes according to the manufacturer's instructions.