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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."
  • Total Time
    Prep: 30 min. + chilling Process: 20 min./batch + freezing
  • Makes
    about 1-1/2 quarts

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.
Nutrition Facts
1/2 cup: 303 calories, 23g fat (14g saturated fat), 123mg cholesterol, 99mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 3g protein.

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