Tuesday, August 31, 2010

French Vanilla Ice Cream

Today's recipe I'm sharing originates from Ben & Jerry's Homemade Ice Cream & Dessert Book.  You know, THE Ben & Jerry - the guys that I'm thankful for bringing flavors like Cherry Garcia (low fat fro yo version is awesome, too!), Cake Batter, Americone Dream, and Peach Cobbler to my freezer.  I love this book because the recipes are simple and are sized for today's smaller ice cream makers.  I'm doubly delighted since this is a lot like my family's recipe we make in the large 4 quart machine on July 4th - just in a size fit for my Cuisinart ice cream maker.  Fair warning about this recipe and most of them in this book - they use raw eggs; this is not a cooked custard base.  If you have any concerns about using raw eggs, look for pasteurized eggs at your grocery store.  More expensive, yes - but can you put a price on peace of mind?

French Vanilla Ice Cream
Makes 1 quart

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk (I used whole milk)
2 teaspoons vanilla extract

  Start off by whisking the eggs for about 1 to 2 minutes, until they are lighter in color and fluffy in texture.  Adding in a little at a time, begin whisking in the sugar.  Keep whisking until the eggs and sugar are completely blended, about another minute.  Pour in the remaining ingredients, and whisk until everything is combined.

  Pour into your favorite ice cream maker and follow the manufacturer's instructions on freezing.

Notes:  If you don't like the soft-serve consistency of straight from the ice cream freezer, feel free to put it in a plastic container and stash it in your regular freezer for a few hours.  I like it both ways, but I can also detect a distinct difference in chocolate syrup in a plastic bottle vs the can.  I will always take the can over the bottled, especially on homemade goodness!

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