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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In 'Scoop' by Ellen Brown; adapted from McConnell's Fine Ice Creams, Santa Barbara, CA Ingredients:
1 3/4 cups heavy whipping cream |
3/4 cup whole milk |
1/2 cup sugar, divided |
1/4 cup nonfat dry milk powder |
1/8 teaspoon kosher salt |
4 large egg yolks |
2 teaspoons pure vanilla extract |
Directions:
1. Combine the cream, milk, 1/4 cup sugar, milk powder, and salt in a medium saucepan, and stir well to dissolve the milk powder.
2. Bring the mixture just to a simmer over medium heat, stirring occasionally.
3. Beat the egg yolks, remaining 1/4 cup sugar, and vanilla extract in a mixing bowl with a whisk until thick and light yellow in color.
4. Slowly beat about 1/3 of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan.
5. Place the pan over med-low heat, and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170° on an instant-read thermometer; at this point it begins to emit steam, thicken slightly, and coat the back of a spoon.
6. This takes 3-6 minutes; do not allow the mixture to boil or the eggs will scramble.
7. Strain the custard through a fine sieve, if desired.
8. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
9. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
10. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
11. Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
12. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
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