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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This recipe came with my Kitchen Aid Ice Cream maker and is our favorite. Ingredients:
2 1/2 cups half-and-half cream |
8 egg yolks (perfect excuse to make an angel food cake with leftover egg whites, (*wink*) |
1 cup sugar |
2 1/2 cups whipping cream |
4 teaspoons vanilla |
1/8 teaspoon salt |
Directions:
1. In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
2. Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
3. Continuing on speed 2 very gradually add the warm half & half and mix until blended.
4. Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
5. Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
6. Cover with plastic wrap and chill thoroughly, at least 8 hours.
7. Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
8. Immediately transfer to serving dishes or freeze in an airtight freezer container.
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