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Homemade French Vanilla Ice Cream w/ Simple Simon Syrup Recipe

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This recipe for Homemade French Vanilla Ice Cream w/ Simple Simon Syrup, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noble & Laura Van Dyke
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ¼ quarts milk
1 quart heavy cream
2 tbsp vanilla extract
1 ¼ cups sugar
10 egg yolks

Directions:
Directions:
Pour milk, cream and half the sugar in a medium sized saucepan and bring to a slow boil. Whisk egg yolks, vanilla and remaining sugar together in a bowl. Add to the hot cream mixture and cook on low heat until thick. Do not boil. Cool custard at room temperature then place in ice cream maker and freeze for several hours or overnight.

Simple Simon Syrup

Combine 1cup water and 1 cup granulated sugar in a saucepan and bring to a boil. Turn down heat and simmer until the sugar has cooked down and becomes thick and “syrupy” in texture. Add chopped pecans and stir. Pour immediately over ice cream. The syrup will harden slightly, creating a sweet, slightly crunchy texture to the rich smooth texture of the ice cream. You can add a little vanilla extract to the syrup if you really want to bring out the flavor.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours or so
Personal Notes:
Personal Notes:
Making ice cream from scratch is definitely an old family tradition in the South. People just don't take the time anymore, unless they're into gourmet cooking and enjoy doing everything from a purist standpoint. It was not considered gourmet when I was growing up, but simply the way it was done. The kids were usually assigned the job of churning.

 

 

 

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