Many people have come to believe vanilla ice cream is “plain” ice cream. Well, vanilla is a flavor too, though you wouldn’t know it based on most of the commercial ice cream available in the grocery store. Here’s an ice cream that will have you thinking differently about vanilla. This is a slightly modified version of the 1999 winner of McKinney’s annual Killis Melton Ice Cream Crank-Off.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 1 batch
INGREDIENTS
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- 1 quart(s) Heavy Cream
- 1 quart(s) half and half
- 1 cup(s) sugar
- 2 cans sweetened condensed milk
- 4 egg yolks
- 1/2 teaspoon(s) salt
- 5 tablespoons vanilla extract (full 2 oz. bottle)
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INSTRUCTIONS
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- In a large mixing bowl, whisk the egg yolks while slowly adding the sugar. Add the remaining ingredients and stir thoroughly to dissolve the sugar. Transfer to a large plastic container with a lid and place in the refrigerator.
- Having the ice cream mix as cold as possible prior to putting it in the ice cream freezer is important to the final texture, so leave the mix in the fridge for at least a couple of hours for best results.
- Now you’re ready to freeze the mix. The most important thing to remember at this point is the faster it freezes, the better the texture will be. So, have your mix as cold as possible and follow the manufacturer’s directions for your machine to freeze it quickly. If your machine uses ice and salt to freeze the mix, use about 1 cup of rock salt for every 5 cups of ice.
- Once it’s done, eat it immediately if you like a soft-serve consistency. Otherwise, put it in your freezer for a few hours to harden for a more scoopable consistency.
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