Vanilla Custard Ice Cream

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Vanilla Custard Ice Cream

Post  justmecookin on Tue May 18, 2010 12:08 pm

Vanilla Custard Ice Cream

2 cups whole milk
3/4 cup sugar
1/8 teaspoon salt
2 eggs, lightly beaten
2 cups heavy whipping cream
2 tablespoons vanilla extract
Colored sprinkles, optional

In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired. Makes 1-1/2 quarts.

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