Real Vanilla Ice Cream

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Real Vanilla Ice Cream Ingredients

4 c Half and half	1/2 c Sugar
1 Vanilla bean, split	1 pn Salt
4 Egg yolks

Instructions for Real Vanilla Ice Cream

Youre in luck! I was just looking through some old Womans Day recipe articles my sister clipped from her old magazines for me and I found a feature on ice-cream. In this post, a recipe from that article for "Real Vanilla Ice Cream" plus 3 variations: Cherry-Vanilla, Rum Raisin, and Cream n cookies. In a separate post, Ill post Chocolate and its variations, but the vanilla recipe will be required for it, So save it. This recipe will work for different types of ice-cream makers, instructions for all types included. In med. saucepan, scald half and half and vanilla bean; remove from heat. In small bowl, whisk together egg yolks, sugar and salt, then slowly whisk in 1 cup scalded mixture. Whisk egg-cream mixture into remaining scalded mixture in saucepan. Over low heat, cook, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT allow to boil), 8-12 minutes. Strain into large metal bowl. Cover and place in freezer until very cold, stirring occasionally, about 45 minutes. Remove vanilla bean. Yield: 4 cups custard to make ice cream. If using ice-cream maker that requires not salt or ice: Freeze cream container overnight. Assemble ice-cream maker as manufacturer directs. Pour chilled custard into cream container; process until almost firm but still slightly soft, about 20 minutes. If using electric model, the motor will slow down when the ice cream has reached proper consistency. Transfer ice cream to airtight plastic container and freeze until solid, about 2 1/2 hours. For soft ice cream, serve immediately. If using salt and ice model, pack ice cream down in cream container, then snap on freezing can lid. Makes about 1 1/2 quarts. Cherry-Vanilla: Drain 1 can pitted dark sweet cherries in heavy syrup; blot dry on paper towels. Transfer processed vanilla ice cream from ice cream maker to chilled large bowl. Fold in cherries. Proceed as above. Rum Raisin While vanilla ice cream is processing, in small saucepan, bring to a boil 1/2 cup dark rum. Add 1 1/2 cups raisins; boil 1 minute. Remove from heat, cover and let stand 15 minutes until rum is absorbed. Transfer vanilla ice cream from ice-cream maker to chilled bowl. Fold in raisins. Proceed as above. Cream N Cookies Break 12 sandwich cookies into small pieces. Transfer processed vanilla ice cream from ice-cream maker to large bowl. Fold in cookies. Posted to TNT - Prodigys Recipe Exchange Newsletter by "Lilia Prescod" on Mar 14, 1997

Main Ingredient: Ice CreamCuisine: Uncategorized