Post by nancyrandall on Mar 28, 2006 23:33:03 GMT -5
you will need an ice cream maker.
3/4 cup Sugar (1 cup Dextrose)
1/8 teaspoon salt
1 3/4 cup whole milk
2 large eggs
1 1/2 cup heavy whipping cream
1 teaspoon vanilla (make sure it is HFI approved)
In a sauce pan combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
In a medium bowl beat eggs. (Temper the eggs) Slowly whisk half of the the hot mixture into the eggs and pour back into saucepan.
Cook over medium heat until slightly thick, about 3 minutes. Remove from heat and referigerate tell chilled (over night works best).
When ready to freeze stir in heavy cream and vanilla into chilled custard mixture. Start ice cream maker and pour mixture in machine. Freeze until desired consistency or unit stops (my ice cream maker takes about 25 minutes).
Just before it is done you can add candy, cookies, ect...
Makes 1 1/2 quarts
3/4 cup Sugar (1 cup Dextrose)
1/8 teaspoon salt
1 3/4 cup whole milk
2 large eggs
1 1/2 cup heavy whipping cream
1 teaspoon vanilla (make sure it is HFI approved)
In a sauce pan combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low.
In a medium bowl beat eggs. (Temper the eggs) Slowly whisk half of the the hot mixture into the eggs and pour back into saucepan.
Cook over medium heat until slightly thick, about 3 minutes. Remove from heat and referigerate tell chilled (over night works best).
When ready to freeze stir in heavy cream and vanilla into chilled custard mixture. Start ice cream maker and pour mixture in machine. Freeze until desired consistency or unit stops (my ice cream maker takes about 25 minutes).
Just before it is done you can add candy, cookies, ect...
Makes 1 1/2 quarts