Old-Fashioned Hand-Churned Vanilla Ice Cream
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
54
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Sugar1 tsp
Salt6 large
Egg Yolk2 cups
Heavy Cream1.5 cups
Whole Milk2 cups
Maple Syrup2 cup
Corn Syrup1 tsp
Vanilla Extract1 cup
Walnut HalvesDirections:
1
Watch how to make this recipe
2
Special equipment: hand crank ice cream machine or electric ice cream maker In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth
3
In a large saucepan set over medium-high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot
4
Slowly drizzle the eggs into the hot cream mixture, whisking constantly
5
Reduce the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes
6
Remove from the heat and strain into a large bowl
7
Place the bowl in an ice bath and cool the custard, stirring occasionally
8
Store the custard into the refrigerator until ready to churn
9
Place the custard in an ice cream maker and process until smooth and thick, about 20 minutes
10
Transfer the ice cream to a quart container or 1 1/4-quart dish and freeze for 2 hours
11
Serve the ice cream topped with some Wet Walnuts
12
In a medium saucepan, combine the maple syrup, corn syrup, light brown sugar, vanilla and salt, and bring to a boil
13
Pour over the walnut halves and cool
14
Store refrigerated in an airtight container for up to 1 month