KitchenAid 165, KPFD200 manual French Vanilla ICE Cream, Variation Gingered Peach ICE Cream

FRENCH VANILLA ICE CREAM

21⁄2 cups half-and-half

4egg yolks

1cup sugar

11⁄2 cups whipping cream

1 tablespoon vanilla

1⁄8 teaspoon salt

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In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal spoon, stirring constantly. Do not boil. Transfer half-and-half mixture to medium bowl. Add whipping cream, vanilla, and salt; mix well. Cover; refrigerate at least 4 hours to overnight.

Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.

Yield: 13 servings (1⁄2 cup per serving).

Per Serving: About 230 cal, 2 g pro, 19 g carb, 16 g total fat, 9 g sat fat, 120 mg chol, 55 mg sod.

VARIATION: GINGERED PEACH ICE CREAM

To finished French Vanilla Ice Cream, fold in 2 cups chopped, peeled fresh or canned peaches and 2 tablespoons finely chopped crystallized ginger.

Yield: 16 servings (1⁄2 cup per serving).

Per Serving: About 210 cal, 2 g pro, 20 g carb, 13 g total fat, 8 g sat fat, 95 mg chol, 45 mg sod.