Make It Yourself

Enter your search terms Submit search form

Vanilla Ice Cream

• 3 cups half and half
• 1 cup heavy cream
• 8 large egg yolks
• 1 cup sugar
• 4 tsps pure vanilla extract
• 1 tsp nutmeg

Pour half and half and the heavy cream with nutmeg into a medium saucepan over medium heat. Bring to a simmer while stirring occasionally then remove from heat.

In a mixing bowl, whisk egg yolks. Gradually add sugar keep whisking.

This part is tricky because if done the wrong way you will make sweet and runny scrambled eggs.

Slowly temper the creamy mixture into the eggy mixture by gradually adding small amounts of the cream to the eggs until about a third of the cream mixture has been added.

Pour in the remainder of the cream into the egg mixture and stir then return to the saucepan and place over low heat.

Cook while frequently stirring until the mixture slightly thickens and coats the back of a spoon. If you have a thermometer, the temperature should be between 170-175 degrees Fahrenheit.

Pour into a container and stir in vanilla extract. Allow to sit at room temperature for 30 minutes. Then place this into the refrigerator in the coldest section for at least 6 hours.

If you have an ice cream maker, use this recipe according to the directions of the manufacturer of the machine. If you do not have one, use the alternative ice cream maker.

When it is just out of the ice cream maker, it should be of soft serve consistency. If you want harder ice cream, place in the freezer for 3 to 4 hours. This will serve 4 people.

Metric Conversion Calculator

Callen's Menu Plans And Recipe Ideas