24
21⁄2cups half-and-half
4 egg yolks
1 cup sugar
11⁄2cups whipping cream
1 tablespoon vanilla
1⁄8teaspoon salt
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 (1⁄2cup 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 (1⁄2cup 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.
FRENCH VANILLA ICE CREAM