This is a classic French custard-style ice cream. We made it almost every day, year and after year, at ROXY’S BISTRO. It is from LENOTRE’S ICE CREAMS AND CANDIES, heavenly recipes by Gaston Lenotre, France’s master of desserts. You can be as creative as you want once you’ve mastered this basic recipe
VANILLA ICE CREAM
6 egg yolks (always use large eggs)
2 generous cups whole milk
1 generous cup sugar
1 generous cup whipping cream
l vanilla bean split open lengthwise, or 1 tsp. top quality vanilla
Heat milk to almost steaming. (add the vanilla bean and then remove it when the custard is finished cooking. Do not add vanilla flavouring at this point.) Stir in sugar until completely dissolved.
I’ve doubled the recipe. It is wonderful to have home-made ice cream tucked into your deep freeze, and it really isn’t any more work. This recipe was made using our incredible Rhode Island Red farm eggs. The yolks were such a deep colour the vanilla ice cream was a delicate shade of yellow.
Whisk your egg yolks well. Now add a little hot milk slowly (about half) to the egg yolks, whisk again. Pour this mixture back into the saucepan containing the rest of the milk.
Cook over low heat until custard coats the back of the spoon STIRRING CONSTANTLY. Do not overcoat your mixture as it will curdle- then you are really in trouble.
Remove from heat and pour into a large mixing bowl. Whisk in the whipping cream. Allow to cool and then refrigerate to be sure your custard is completely cool before putting it into your ice cream maker. Add vanilla now or remove the bean.
Nothing absolutely nothing is better than ice cream, still soft, right from the maker. It is your reward. Grab a big spoon and indulge.
Pack in small plastic containers to store. How simple was that. (if you have an ice cream maker). This recipe gives you twice as much ice cream as the most expensive on the market… and at less the cost. Bon Appetit!!