Ice Cream
From Wikinomial
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...)
- 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