My first, basic ice cream recipe, from a friend
In a small pot, simmer heavy cream, milk, sugar, vanilla and salt until sugar completely dissolves, and begins to bubble lightly around the sides, about 5 minutes.
Remove pot from heat and cover. Let this rest for 10 minutes undisturbed.
Meanwhile, in a separate bowl, whisk yolks.
When the cream mixture is ready, slowly whisk it into the egg yolks, to slowly temper them.
Pour the mixture back into the pot and return it to the stove on medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Remove vanilla pods (If used), strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill in refrigerator at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions.
If the ice cream is too grainy (icy) you can add a 1/2 teaspoon of vodka to the mixture. This will lower the freeze temp and should make it very smooth.
Ingredients
Directions
In a small pot, simmer heavy cream, milk, sugar, vanilla and salt until sugar completely dissolves, and begins to bubble lightly around the sides, about 5 minutes.
Remove pot from heat and cover. Let this rest for 10 minutes undisturbed.
Meanwhile, in a separate bowl, whisk yolks.
When the cream mixture is ready, slowly whisk it into the egg yolks, to slowly temper them.
Pour the mixture back into the pot and return it to the stove on medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Remove vanilla pods (If used), strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill in refrigerator at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions.
If the ice cream is too grainy (icy) you can add a 1/2 teaspoon of vodka to the mixture. This will lower the freeze temp and should make it very smooth.