2 C Whole Milk
2 C Heavy Cream
1 C Sugar, divided
5 Large Egg Yolks
2 Tb. Vanilla
I had to do a classic ice cream for our series. This ice cream reminds me so much of sitting on the back patio at my grandparents house watching and waiting for the ice cream machine to run its course and the ice cream be firm enough to call it ice cream. That ice cream made waiting on those long hot days so worth the wait. Here is how I made the Vanilla Ice Cream
In a medium sauce pan, over medium heat, whisk together the milk, cream and half of the sugar. Bring to a simmer and allow the sugar to dissolve fully. Be sure to stir regularly so the sugars don’t burn.
Now pour the tempered egg mixture into the hot cream that is still simmering on the stove. You will want to stir this continuously so the eggs still don’t scramble. Bring the mixture back up to a simmer and cook for 15 minutes or until the mixture will coat the back of a spoon. It is important that they eggs are cooked and the mixture is thick. Remove from the heat then add the Vanilla. Stir the vanilla in completly and then cool for about 15 minutes on the stove. Once the mixture is cooled, cover with plastic wrap (with the plastic laying right on top of the warm ice cream mixture)
Once the custard is cooled (usually takes about 2 hours or so….) then place the custard in the ice cream maker. Allow the ice cream maker to run its course and the ice cream to freeze.