Egg Recipe

This classic homemade vanilla ice cream features a rich custard base made with eggs, milk, and cream, resulting in an incredibly smooth and creamy texture. The subtle flavor of vanilla shines through, complemented by the natural sweetness of sugar. This dessert is perfect for ending a meal on a high note or enjoying as a standalone treat. It pairs beautifully with fresh fruits, cookies, or warm brownies. Making ice cream at home allows you to control the quality of ingredients, ensuring a pure and delicious flavor without artificial additives. Whether served in a bowl or as a sundae, this vanilla ice cream is a timeless favorite that brings comfort and joy to any occasion.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 9704.7

Dietary: Vegetarian

Description

This classic homemade vanilla ice cream features a rich custard base made with eggs, milk, and cream, resulting in an incredibly smooth and creamy texture. The subtle flavor of vanilla shines through, complemented by the natural sweetness of sugar. This dessert is perfect for ending a meal on a high note or enjoying as a standalone treat. It pairs beautifully with fresh fruits, cookies, or warm brownies. Making ice cream at home allows you to control the quality of ingredients, ensuring a pure and delicious flavor without artificial additives. Whether served in a bowl or as a sundae, this vanilla ice cream is a timeless favorite that brings comfort and joy to any occasion.

Ingredients

PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
1 Qt. cream
1 Tablespoon. vanilla
1 C. sugar
VANILLA ICE CREAM.--Plain ice cream is usually made from
66 / 173
4 Tablespoon. flour
1 C. sugar
1/4 Teaspoon. salt
4 C. milk
2 C. thin cream
2 Eggs
2 Tablespoon. vanilla

Directions

1
In a medium saucepan, whisk together the flour, sugar, and salt with a small amount of cold milk to form a smooth paste.
2
Add the remaining milk and cream to the saucepan and heat over medium heat, stirring constantly.
3
Continue to cook and stir until the mixture thickens and comes to a gentle simmer, cooking for about 5 minutes to eliminate the raw flour taste.
4
In a separate bowl, lightly beat the eggs.
5
Slowly temper the eggs by pouring a small amount of the hot milk mixture into the beaten eggs while whisking vigorously.
6
Pour the egg mixture back into the saucepan with the remaining milk mixture.
7
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, being careful not to let it boil.
8
Remove from heat and stir in the vanilla extract.
9
Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness.
10
Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 2 hours.
11
Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions.
12
Transfer the soft ice cream to a freezer-safe container and freeze for at least 4 hours until firm before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 9704.7kcal

% Daily Value *
Total Fat 524.2g807%
Saturated Fat 328.8g1645%
Cholesterol 1868.8mg623%
Sodium 4207.3mg176%
Total Carbohydrate 1110.5g371%
Dietary Fiber 52.1g209%
Sugars 890.8g
Protein 161.3g323%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ice cream, vanilla, custard, dessert, homemade, cream, milk, eggs, sugar, frozen, smooth, rich, classic, summer, treat, chocolate, fruit, topping, freezer, delicious

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-115/