French Vanilla Ice Cream
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Category
Dessert
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Cusine
Basque
What do you need?
How to make?
Ingredients
2 1/2 cups heavy cream
1 1/2 cups milk
2 vanilla beans, split in half lengthwise
8 egg yolks
3/4 cup white, granulated sugar
1/4 teaspoon salt
Directions
In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy.
Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
Set a stainless steal bowl over the ice water bath that you've prepared. Place a mesh strainer over the top bowl and pour the custard through it.
Let the custard cool completely, stirring to help chill it quickly. Put into the refrigerator and let chill for at least an hour, preferably several hours.
Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.
If you serve the ice cream immediately, it will have the consistency of soft serve ice cream. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.
Serve with caramel sauce.
