Creamy Vanilla Ice Cream
Quick Cooking
A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 15 min. + chilling Freeze: 30 min. + freezing
Ingredients:
- 2 eggs
- 1 cup sugar
- 1/4 teaspoon salt
- 2-1/2 cups heavy whipping cream
- 2 cups half-and-half cream
- 2-1/4 teaspoons vanilla extract
Directions:
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions. Yield: about 1-1/2 quarts.