- Cooking Time:
- Preparation Time:
- 8 oz egg yolks
- 12 oz sugar
- 2 pt milk
- 1 pt heavy cream
- pinch salt
- 1 vanilla bean (or 1 tsp vanilla extract)
- Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix.
- Turn in ice cream freezer.
- For sage ice cream add 4 or 5 chopped fresh sage leaves to cream mixture before it is heated.
NotesThis is my basic ice cream base to which i add many different flavorings.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Thanksgiving With The Singing Vegan
Happy Father's Day Day... Your Favorite Recipes
Holidays = Desserts = HappinessSee More
Thomas' English Muffin Clone
Black Bean SoupSee More