METHOD
Beat egg yolks until
they are a lemony color. Set aside.
In a large pot heat
cream, milk, sugar and salt until it just begins to make little bubbles
around the side of the pan; do not boil. Remove from heat.
Take one cup of hot
liquid and pour in a thin, steady stream while stirring eggs furiously
to incorporate the hot liquid.
Add egg mixture to ingredients
in pan; return to the heat and cook over low medium heat, stirring constantly,
until the mixture will coat a spoon.
Remove from heat, cool
for ten minutes, then mix in vanilla extract. *(If you use vanilla beans,
split the pod and rake the tiny seeds into the mixture before you cook
it. Add th e empty vanilla pods, too, then remove after cooking is finished.
Place in refrigerator
for about two hours, until mixture is thoroughly chilled. Then use to
make ice cream following the instructions for your ice cream maker.
Yield: About a gallon.
Recipe from www.inmamaskitchen.com
Contributor: Cliff
Lowe
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