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French Vanilla Custard Ice Cream Recipe
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French Vanilla Custard Ice Cream

4 Egg yolks
4 cup Whipping cream *
2/3 cup White sugar
1/8 tsp Salt
1 tbl Vanilla extract

* (2 Cups scalded, 2 cups left as is)

Beat the four egg yolks with the sugar and salt until thick and pale yellow.

Stir in 2 cups scalded whipping cream.

Cook in heavy saucepan or in top of double boiler over _low_ heat, stirring often (constantly is more like it), until mixture thickens enough to coat a spoon.

Remove mixture from heat and add the vanilla and the remaining 2 cups of whipping cream. Stir well.

Cover and chill thoroughly.

Freeze according to instructions that come with your machine.

This makes about 5 cups (or a little more) of liquid so if your machine is small, freeze half at a time. This makes for better ice-cream because it gets frozen faster and increases in volume at a much greater rate. Trying to do too much at one time is not worth it. Haste makes waste usually, but in ice-cream, haste makes less product.

Variations: add melted baker's bittersweet chocolate (4 or 5 cubes (oz.) to the custard mixture when removed from the heat.

Substituting maple syrup and a touch of maple flavoring and some broken walnuts makes great maple walnut ice-cream. As long as the the custard mixture is part of your recipe you can add (almost) anything you want, ie. flavoring and nuts or chocolate chips, fresh fruit, etc.

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