Ingrédients pour Bev's Classic French Vanilla Ice Cream
- 6 large egg yolks
- 1 cup granulated sugar
- Half And Half
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
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Comment préparer Bev's Classic French Vanilla Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla extract.
- Heat the mixture over medium heat, stirring frequently, until the sugar is completely dissolved and the mixture is just simmering.
- Remove from heat and let cool completely.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly whisk about 1/4 cup of the warm cream mixture into the egg yolks to temper them, then pour the tempered yolks into the remaining cream mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170°F or 77°C on a candy thermometer). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl.
- Stir in the bourbon (optional) and cover the surface of the custard with plastic wrap to prevent a skin from forming.
- Refrigerate the custard for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
544g
Fat
649g
Carbs
53g
