Rich Vanilla Ice Cream

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Rich Vanilla Ice Cream

Post  justmecookin on Tue May 18, 2010 11:41 am

Rich Vanilla Ice Cream

3/4 cup sugar
1 pint half & half
1/4 teaspoon salt
4 eggs
1 pint (2 cups) Heavy Whipping Cream
1 tablespoon vanilla

Combine sugar, half & half and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes).

Beat eggs in large bowl until light and lemon-colored. Gradually stir small amount of hot half & half mixture into beaten eggs with wire whisk. Slowly pour egg mixture into remaining half & half mixture in saucepan, whisking constantly.

Reduce heat to low. Cook, stirring constantly, until half & half mixture reaches 160 degrees and is thick enough to coat back of metal spoon (7 to 10 minutes). (Do not boil.) Pour into clean bowl. Cover; refrigerate until chilled (1 to 2 hours).

Stir whipping cream and vanilla into chilled half & half mixture with wire whisk. Freeze in ice cream maker, according to manufacturers instructions, until desired consistency. Serve immediately or store frozen in freezer container with tight-fitting lid. Makes 12 (1/2-cup) servings

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