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  Recipe Home » Deserts » French Vanilla Custard Ice-Cream
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  French Vanilla Custard Ice-Cream
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
4 Egg yolks
4 cup Whipping cream *
2/3 cup White sugar
1/8 tsp Salt
1 tbsp Vanilla extract
Instructions:
* (2 cups scalded, 2 cups left as is)

1.Beat the four egg yolks with the sugar and salt until thick and pale
yellow.

2.Stir in 2 cups scalded whipping cream.

3.Cook in heavy saucepan or in top of double boiler over _low_ heat,
stirring often (constantly is more like it), until mixture thickens
enough to coat a spoon.

4.Remove mixture from heat and add the vanilla and the remaining 2
cups of whipping cream. Stir well.

5.Cover and chill thoroughly.

6.Freeze according to instructions that come with your machine.

This makes about 5 cups (or a little more) of liquid so if your
machine is small, freeze half at a time. This makes for better
ice-cream because it gets frozen faster and increases in volume at a
much greater rate. Trying to do too much at one time is not worth it.
Haste makes waste usually, but in ice-cream, haste makes less product.

Variations: add melted baker's bittersweet chocolate (4 or 5 cubes
(oz.) to the custard mixture when removed from the heat.

Substituting maple syrup and a tich of maple flavouring and some
broken walnuts makes great maple walnut ice-cream.

As long as the the custard mixture is part of your recipe you can add
(almost) anything you want, ie. flavouring and nuts or chocolate
chips, fresh fruit, etc.

From Julia, Victoria, British Columbia, Canada Submitted By RHOMMEL
On TUE, 21 NOV 1995 160438 ~0500
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