1 c. milk
a pinch of salt
3/4 c. sugar
5 egg yolks
2 c. heavy cream
1 tsp. vanilla
Heat the milk, salt and sugar in a saucepan.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. In a large bowl mix the vanilla and cream. Add custard and stir to combine.
Place in a metal or plastic container that is safe for the freezer. Something wide and shallow will speed up the freezing time. Maybe round cake pans.
After 45 minutes in the freezer, remove and stir it up thoroughly. The goal is anything that is already frozen needs to be broken up.
Repeat the stirring every 30 minutes for a total of 3 hours. Eat when desired!
No comments:
Post a Comment