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Classic French Vanilla Ice Cream
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Servings:
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about
scaling
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Cook Time: |
6 Hour |
Prep Time: |
15 Min |
Cook Method: |
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Cook Temp: |
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What Kids Can Do
* Whisk egg yolks, sugar, and milk.
* Pour custard through a strainer.
* Stir in cream.
* Pour chilled mixture into ice cream maker.
1. In a medium saucepan, gently whisk together egg yolks and sugar, being careful not to let the mixture get too foamy. Gradually stir in milk and mix gently but thoroughly.
2. Heat mixture on medium-low, stirring constantly with a large spoon or a whisk to keep mixture uniform (otherwise, egg will cook unevenly and there will be bits of cooked egg mixed in with the milk). Cook until mixture thickens slightly and coats the back of the spoon, about 7 to 10 minutes. Be careful not to overcook, which will yield scrambled eggs in milk.
3. Remove from heat and let custard cool at room temperature for 10 minutes. Pour mixture through a strainer set over a large
container (this will strain out any bits of cooked egg). Stir in ream and vanilla. Cover with a tight-fitting lid and refrigerate at least 6 hours or, preferably, overnight.
4. Pour chilled custard into the bowl of an ice cream maker and proceed according to manufacturer’s instructions. Most achines
produce finished ice cream in 25 to 30 minutes. If you like soft-serve ice cream, eat immediately. Otherwise, transfer to a
container with a tight-fitting lid and store in the freezer. It will be firm but still soft after 1 hour. This ice cream doesn’t get too hard
and is easy to scoop after storing overnight. It will keep, frozen, up to two months. If using for sundaes, this ice cream is best
made 1 day in advance.
Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
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Serving Size
(119g
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Servings Per Container
8
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| Amount Per Serving |
| Calories 291 |
Calories from Fat 225 |
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% Daily Value * |
| Total Fat 25g |
39% |
| Saturated Fat 15g |
75% |
| Trans Fat 1g |
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| Cholesterol 162mg |
54% |
| Sodium 42mg |
2% |
| Total Carbohydrate 16g |
5% |
| Dietary Fiber 0g |
0% |
| Sugars 14g |
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| Protein 4g |
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| Vitamin A 20% |
Vitamin C 1% |
| Calcium 9% |
Iron 1% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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3 ea |
Egg Yolks |
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2/3 cup |
Sugar |
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1 1/3 cup |
Whole milk |
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1 pnt |
Heavy cream |
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1 tsp |
Vanilla extract |
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