Creamy Vanilla Ice Cream
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."12 ServingsPrep: 30 min. + chilling Process: 20 min./batch + 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.
Nutrition Facts: 1 serving (1/2 cup) equals 303 calories, 23 g fat (14 g saturated fat), 123 mg cholesterol, 99 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.