French Vanilla Ice Cream

Classic custard-style French vanilla ice cream made with half-and-half, egg yolks, sugar, cream, and vanilla. Chill overnight, then churn in an ice-cream maker until thick.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Step 2

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.

Step 3

Continuing on Speed 2, very gradually add half-and-half; mix until blended.

Step 4

Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Step 5

Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Step 6

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1).

Step 7

Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency.

Step 8

Immediately transfer ice cream into serving dishes, or freeze in an airtight container.