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Thursday, July 2, 2009

Ice Cream

9 oz sugar
8 large egg yolks
3 c. half & half
2 tsp.vanilla
1 c. heavy cream

On medium heat mix half and half and cream. Simmer, scold the dairy, whisk yolks, add sugar SLOWLY. Whisk briskly to ribbon stage. Bring dairy to light bubble stage. Slowly add 1/3 dairy to egg mixture-use ladle. Then pour in the rest. Put back on stove on low-bring up to 170* ( a spoon should be coated in the mixture at this stage). Chill. Add vanilla flavorings and or 1 tsp. flavored oils, and any mixings you want to add. Seal in airtight container, and freeze mixture for 4-8 hours before eating.

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