French Vanilla Ice Cream #2
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1/4 cup sugar
- 3 cups heavy cream
- 2 tablespoons vanilla extract
- 4 large egg yolks
- 1 Cup milk
- 2 Vanilla beans -- split lengthwise, -- or
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of cream. To make a richer ice cream, add 2 more egg yolks.
- In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla beans. (If you're using vanilla extract, do not add it until later on in the recipe.) Stir occasionally until sugar is dissolved and mixture is hot but not boiling.
- Whisk yolks together in bowl. Continue whisking and very slowly pour in about 1 cup of the cream mixture. When smooth, pour back into to the saucepan.
- Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Take care that mixture doesn't boil, or it will curdle. Draw your finger across the back of the coated spoon. If the line you make remains, custard is done.
- Remove vanilla beans; or is you're using vanilla extract, add it now.
- Freeze in ice cream churn according to manufacturer's instructions.
- Possum Kingdom Lake Cookbook
- MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Wooden spoon