This vanilla ice cream recipe makes 1 quart.
4 large egg yolks
1 quart cream (heavy whipping, or light)
1 cup sugar
4 teaspoon vanilla bean paste or extract
1. Whisk eggs in a 3-quart stainless steel bowl. (save the egg whites and freeze them for a later date and use to make a sponge cake, angel food cake or meringue).
2. Bring cream and sugar to a boil in a 4-quart tall sauce pan. Reduce heat to medium and cook for one minute to dissolve the sugar.
3. Temper one cup of the hot cream into the egg yolks, continually whisking as you slowly add hot liquid. “Temper” means bringing items of different temperatures to one temperature; adding hot cream and egg yolks too fast will cause the yolks to scramble.
4. Whisk tempered egg yolk mix into sauce pan with the rest of the hot liquid. Continue to cook mixture over medium heat until it reaches a “quick” boil. Remove from heat and strain into a bowl. Add vanilla.
5. Place bowl with ice cream base into an ice bath. When cooled to 60 deg. F or less, freeze in an ice cream machine according to directions.
This is a gluten-free recipe.
The ice cream base can be made and refrigerated up to 7 days before churning. Or it can be frozen, thawed and churned at a much later date. If you don’t have an ice cream machine, refer to the Lemon Semifreddo recipe in chapter 20 of our Cook Book
To make mocha ice cream, dissolve 1 to 2 Tablespoons of instant coffee in 2 Tablespoons of warm water, then add to the vanilla base ice cream. To make mint chocolate ice cream, add 2 to 3 drops of peppermint extract to the vanilla ice cream. Once ice cream has come out of the ice cream maker, you can also stir in one cup of chocolate chips or shards.