Simple French Vanilla Ice Cream Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Milk1 Cup (16 tbs)
 Egg yolks3 , beaten
 Vanilla1 Tablespoon
 Whipping cream2 Cup (32 tbs), chilled

Nutrition Facts

Serving size: Complete recipe

Calories 2432 Calories from Fat 1606

% Daily Value*

Total Fat 178 g274.5%

Saturated Fat 114.6 g572.8%

Trans Fat 0 g

Cholesterol 1240.7 mg

Sodium 730.4 mg30.4%

Total Carbohydrates 142 g47.3%

Dietary Fiber 0 g

Sugars 140.5 g

Protein 14 g28.8%

Vitamin A 17.6% Vitamin C

Calcium 58.2% Iron 7.4%

*Based on a 2000 Calorie diet

Directions

For crank-type freezer: Mix sugar, salt, milk and egg yolks in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan.
Cool to room temperature.
Stir in vanilla and cream.
Pour into freezer can; put dasher in place.
Cover can and adjust crank.
Place can in freezer tub.
Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
Turn crank until it turns with difficulty.
Draw off water.
Remove lid; take out dasher.
Pack mixture down.
Replace lid.
Repack in ice and rock salt.
Let ripen several hours.
For refrigerator: Mix sugar, salt, milk and egg yolks in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan.
Cool to room temperature.
Stir in vanilla.
Pour into refrigerator tray.
Freeze until mushy and partially frozen, 1/2 to 1 hour.
In chilled bowl, beat cream until soft peaks form.
Spoon partially frozen mixture into another chilled bowl; beat until smooth.
Fold in whipped cream.
Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hours.
Cover with waxed paper to prevent crystals from forming.
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