Welcome to The Culinary Professional Recipe Collection.
Vanilla Ice Cream
Category: Frozen Dessert
Equipment: Bowl, whisk, saucepan, spoon or spatula, chinois, ice-cream maker
No. Servings: 18
Serving Size: ½ c. (120 mL)
Yield: 2.25 qt. (2.2 L)
Ingredients
10 oz.
sugar
6 oz.
* egg yolks (about 10 yolks)
1 Tbsp.
vanilla extract
16 oz.
* cream
24 oz.
* milk
Method
1
†In a bowl, whisk sugar, egg yolks, and vanilla extract until the sugar dissolves and the mixture becomes fluffy and lighter in color.
2
In a saucepan, bring the cream and milk to a boil.
3
While whisking constantly, pour half of the cream and milk mixture into the egg yolk and sugar mixture.
4
Pour this mixture back into the saucepan with the remaining cream and milk mixture.
5
**Over medium heat, cook the sauce while stirring constantly with a wooden spoon or silicone spatula. Cook until the sauce thickens and reaches 185°F (85°C).
6
**Immediately pour mixture through a chinois. Chill container with ice-cream mixture† in an ice-water bath at or below 41°F (5°C).
7
**When the mixture is cold, pour into an ice-cream maker and churn until frozen to a soft ice-cream consistency. Remove from the ice-cream maker and place in a previously frozen container. Cover well and store in a freezer at or below 0°F (–18°C) until needed.