If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Got an ice-cream insert for my mixer--today was my first attempt. My son came up with the idea of starting with the basics, with a request for "plain" ice cream. Not even vanilla, because according to him: "vanilla is a flavor". He's right. Also: Mom's a cheater. Some Notes: With ice cream this unadorned, try to find eggs & dairy as fresh and high quality as possible. Also: I use a 50-50 combination of fine maple sugar and "sugar in the raw". I used 4 egg yolks because that's what I had in the fridge. I imagine the ice cream would be delicious with 7 or 8, and also good with 0 or 1. —EarlyToBed
Makes: ~1 short quart
cup heavy cream
cup whole milk
- Whisk 2/3 cup sugar with three cups of dairy in a non-reactive saucepan. Warm mixture until just before simmering.
- While milk is warming, whisk egg yolks in a glass or ceramic bowl.
- Temper the egg yolks with the warm milk, then add the yolk-milk mixture to the saucepan.
- Over low heat, mix and mix, don't stop mixing, maybe stop for 30 seconds to grab the vanilla extract and drop a few drops in, but hurry back to the whisk, and mix some more. Until either 1) you get bored or 2) you have a custard. I have actually never achieved the custard state, myself. I don't think it makes much difference when it comes to ice cream.
- Cool down the mixture--preferably in the fridge for several hours.
- Freeze as directed by your ice-cream maker. Did you remember to put the gel canister in the freezer yesterday? Oops.