Friday, November 19, 2010

French Vanilla Ice Cream

This recipe makes 2 quarts.

3 eggs
1 cup sugar
2 cups milk
2 cups cream (or undiluted evaporated milk)
2 teaspoons vanilla

In a medium saucepan beat eggs and milk. Add sugar mixing well.

Cook over medium-low heat, stirring constantly, until thickened. It should coat a metal spoon. This will take 10-12 minutes.

Cool. I cool mine by pouring into a mixing bowl and setting in freezer.

Add cream or evaporated milk and vanilla.

Leave in refrigerator overnight.

Freeze in your ice cream machine or you can sit bowl in freezer and stir every 2-3 hours, very well. As it starts to freeze you will to shorten the intervals between stirrings.

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