- 2 cups whipping cream
- 1 cup milk (I use whole milk)
- 2 large eggs
- ¾ cup granulated sugar
- 2 tsp. pure vanilla extract
- Combine the whipping cream and milk in a medium sauce pan and heat over medium-high heat. Allow the milk mixture to almost boil, stirring frequently.
- In a medium mixing bowl, combine the eggs and sugar and whisk together vigorously until the mixture becomes a creamy, yellow-ish color, about 4-5 minutes.
- Slowly add some of the hot milk mixture to the egg mixture, stirring constantly. Repeat this step, adding very slowly and cautiously (i.e. tempering) the hot liquid into the egg mixture until the egg mixture is heated through and can be slowly added into the pan with the cream mixture. The idea here is to bring the temperature of the eggs up without cooking them so that they can be added to the milk mixture without scrambling.
- Once the egg mixture is fully added to the milk mixture, continue to cook on medium-high heat for 8-10 minutes, or until very creamy. You’ll know it’s ready when you can race a line on the back of a spoon with the liquid and it doesn’t run. At this time, remove from heat, add the vanilla extract, and allow to cool.
- Transfer mixture to an ice cream maker. Follow according to your ice cream maker’s instructions. Freeze for at least 3-4 hours prior to serving.
Source: A Sweet Pea Chef
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