Ice Cream

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Revision as of 16:10, 3 December 2007 by DorkGently (Talk | contribs) (New page: * 9 oz sugar (1.266 cups where 1/4 cup is about .317oz) * 8 egg yolk whisked * 3 cups half and half * 2 tsp vanilla extract * 1 cup heavy cream scald dairy over medium heat slowly add su...)

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  • 9 oz sugar (1.266 cups where 1/4 cup is about .317oz)
  • 8 egg yolk whisked
  • 3 cups half and half
  • 2 tsp vanilla extract
  • 1 cup heavy cream

scald dairy over medium heat

slowly add sugar to yolks, constantly stirring (yolks lighten in color)

temper dairy into eggs/sugar

heat to 170 slowly and while stirring (easy to curdle/burn near the heating element)

after it cools a bit, add the vanilla

refrigerate

churn



Notes:

  • Don't do this in the small pot (Don't worry: I know what I mean)

Original source: Churn Baby Churn 2