This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.—Margaret Gage, Roseboom, New York
- 2 cups whole milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 eggs, lightly beaten
- 2 cups heavy whipping cream
- 2 tablespoons vanilla extract
- Colored sprinkles, optional
- In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired. Yield: 1-1/2 quarts.
Originally published as Vanilla Custard Ice Cream in Taste of Home February/March 2002, p44
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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