Gam’s Home­made Vanilla Ice Cream

Taste of Home - - Recipes -

My grand­mother’s home­made ice cream is good on its own, but it’s also fan­tas­tic as a base for fun fla­vors and top­pings. Try stir­ring in your fa­vorite chopped candy bars, or use it in my Caramel Nut Crunch Pie recipe (left). An­drea Bolden, Unionville, TN Prep: 25 min. + chill­ing Process: 20 min. + freez­ing Makes: 13/4 qt. 3 large eggs

1 cup sugar

5 cups whole milk

1 cup half-and-half cream 1/2 cup heavy whip­ping cream 2 tsp. vanilla ex­tract

1. In a large heavy saucepan, whisk eggs and sugar un­til blended; stir in milk. Cook over low heat un­til mix­ture is just thick enough to coat a metal spoon and a ther­mome­ter reads at least 160°, stir­ring con­stantly. Do not al­low mix­ture to boil. Re­move from heat im­me­di­ately.

2. Quickly trans­fer to a large bowl; place bowl in a pan of ice wa­ter. Let sit for 2 min­utes, oc­ca­sion­ally stir­ring gen­tly. Stir in the cream, heavy cream and vanilla. Press plas­tic wrap onto sur­face of the cus­tard. Re­frig­er­ate sev­eral hours or overnight.

3. Fill cylin­der of an ice cream maker no more than two-thirds full; freeze ac­cord­ing to the man­u­fac­turer’s di­rec­tions. (Re­frig­er­ate any re­main­ing mix­ture un­til ready to freeze.)

4. Trans­fer the ice cream to freezer con­tain­ers, al­low­ing some headspace for ex­pan­sion. Freeze un­til firm, at least 4 hours.

1/2 cup: 178 cal., 9g fat (5g sat. fat), 67mg chol., 64mg sod., 20g carb.

(19g sug­ars, 0 fiber), 5g pro.

Test Kitchen tip: Turn this ice cream into a hol­i­day treat by stir­ring 1 cup crushed pep­per­mints into the mix­ture just be­fore freez­ing.

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