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Classic French Vanilla Custard Ice Cream
You can add crushed candy, cookies, toasted nuts, ripe fruit or liqueurs during the last few minutes of the freezing process.

1 cup milk
3 cups heavy cream
3/4 cups sugar
4 eggs yolks
2 teaspoons vanilla

Heat the milk, cream and sugar in a heavy sauce pan over low heat. Stir until mixture is hot and sugar is dissolved.

In a bowl, whisk the eggs yolks until light and creamy. Slowly pour about one cup of the hot liquid in the eggs, stirring to keep the eggs from cooking. Mix thoroughly, then pour the egg mixture back into the hot milk mixture, stirring constantly. Cook over low heat, until the mixture thickens slightly and coats the back of a spoon (about 8 minutes). Do not let the mixture boil or the eggs will curdle. Pour into a glass bowl and cover. Place in the refrigerator to chill thoroughly before using.

To make the ice cream, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacture's instructions.

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