Table of Contents
Advertisement
Vanilla Ice Cream
3 cups half and half
1 cup heavy cream
1½ cups granulated sugar, divided
8 egg yolks
2 tsp. vanilla extract
Place inner bowl in freezer for 8 hours prior to use.
•
Combine the half and half and heavy cream in a heavy saucepan and bring to a
boil. Add 1 cup of granulated sugar to the hot cream mixture and stir to dissolve.
•
In a mixing bowl, whisk the yolks together with the remaining ½ cup sugar.
•
Temper the eggs with one-third of the hot cream mixture by slowly adding the
hot cream to the eggs while constantly whisking. Return the egg mixture to the
sauce pan. Add the vanilla extract.
•
Cook over medium heat, stirring constantly with a heat resistant spatula, until
slightly thickened and mixture reaches a temperature of 170° F on a thermometer.
•
Pour through a fine mesh strainer into a clean container and chill the ice cream
base in the refrigerator completely before processing (6 hours to overnight).
•
Set up ice cream maker for use, including carefully removing the inner bowl
from the freezer for use.
•
Pour cooled ice cream mixture into the machine and switch machine on.
•
Allow to churn until frozen or the desired consistency is reached, about
15 to 20 minutes.
•
Use immediately or place in a freezer safe container to continue to harden
overnight.
Yield: 4 cups (1 qt.)
10
Recipes
Wards.com
Strawberry Banana Orange Custard
1½ pints fresh strawberries, hulled and sliced
1 ripe banana, sliced
1 cup orange juice
2½ cups half and half
1½ cups granulated sugar, divided
1 tsp. salt
6 egg yolks
1 Tbsp. vanilla extract
Place inner bowl in freezer for 8 hours prior to use.
•
Blend strawberries, banana and orange juice in blender on high for 1 minute.
Pour mixture through a fine mesh strainer (to remove seeds) into a bowl and
set mixture aside in the refrigerator.
•
In a saucepan, combine half and half with 1 cup of sugar and salt on medium
heat for approximately 6 minutes or until half and half is quite hot (not boiling).
Turn off heat.
•
In a large bowl whisk egg yolks, remaining ½ cup sugar and vanilla until fully
incorporated. Slowly pour a thin stream of hot half and half mixture into the egg
yolks while continually whisking until all of the half and half mixture has been
added.
•
Place egg/half and half mixture back into the saucepan and heat on medium
heat until thick, about 8 minutes or until mixture reaches 160° F. Turn off heat.
•
Whisk hot mixture into the strawberry/banana mixture and place back into the
refrigerator for at least 2 hours or more until thoroughly chilled.
•
Set up ice cream maker for use, including carefully removing the inner bowl
from the freezer for use.
•
Pour cooled ice cream mixture into the machine and switch machine on.
•
Allow to churn until frozen or the desired consistency is reached, about
15 to 20 minutes.
•
Use immediately or place in a freezer safe container to continue to harden
overnight.
Yield: 6 cups (1½ qt.)
1
888
•
Recipes
557
3848
•
•
11
Advertisement
Table of Contents
