Vanilla Ice Cream

Oxmoor House
about 3 quarts


+ Add To Shopping List
9 egg yolks
3 cups milk
1 1/2 cups sugar
1/4 teaspoon salt
3 cups whipping cream
3 tablespoons vanilla extract


Beat egg yolks in top of a double boiler until frothy. Gradually add milk, beating constantly. Stir in sugar and salt. Cook over boiling water until mixture thickens and coats a metal spoon. Remove from heat, and cool completely. Chill until ready to freeze.

Pour mixture into freezer can of a 1-gallon hand - turned or electric freezer. Stir in whipping cream and vanilla. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Scoop into individual bowls, and serve.

Created date

February 2010