VANILLA ICE CREAM
Provided by Matt Lee And Ted Lee
Categories ice creams and sorbets, dessert
Time 2h30m
Yield serves 6
Number Of Ingredients 5
Steps:
- In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk.
- Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon, about 8 to 10 minutes, turn off the flame and let cool to room temperature. Stir in the cream and vanilla and chill in the refrigerator at least two hours.
- Churn chilled custard in an ice cream maker.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 32 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 68 milligrams, Sugar 21 grams, TransFat 0 grams
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