Ingredients
2½ cups half-and-half
8 egg yolks
1 cup sugar
2½ cups whipping cream
4 teasp vanilla
⅛ teasp salt
Method
In a medium saucepan over medium eat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks in sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium sauce pan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Strain mixture, and transfer half-and-half mixture into a large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to Stir Speed 1. Using a container with a spout, pour mixture into freeze bowl. Continue on STIR Speed 1 for 20 minutes, or until you hear a loud audible clicking noise. That indicates the ice cream is done. Ice cream will be a soft serve consistency, freeze in an airtight container.
i would definitely make this again. sooo creamy and delicious. but it didn't taste awesome until about a day in the freezer, such a lengthy process for such a tasty treat
*from the kitchenaid manual
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