| Recipe: |
1 quart whole milk
4 eggs
2 cups sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 quart whipping cream
I used a 5 quart electric freezer.
Scald the whole milk. Heat over medium heat to 180 F or until bubbles start forming around the edge. Don't let it come to a boil. Remove from heat and let cool.
Beat the eggs with an electric mixer until foamy--about 3 minutes.
Gradually add the sugar (still using the mixer) and then stir in the salt.
Add egg and sugar mixture to cooled scalded milk. Cook over medium heat, stirring until thickened, and it coats the back of the spoon.
Pour into the freezing can of your ice cream mixer and chill in the fridge--I like to make this a day ahead and chill overnight.
When ready, add the vanilla extract and whipping cream to the mixture. Give it a good stir. If this mixture doesn't come to the "fill" line on your ice cream freezer, add more milk (about 1/2 cup).
When packing the crushed ice and rock salt around the freezer, alternate 3 inches of ice and 1/2 cup rock salt. Pour cold water over the ice and salt to get things started.
At this point, follow directions on your ice cream freezer.
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