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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Vanilla Ice Cream Recipe

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This recipe for French Vanilla Ice Cream is from Lout Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 lg. Egg Yolks
1 C. Sugar (or more)- divided
1/4 tsp. Salt
2½ C. Heavy Cream
1½ C. Whole Milk- divided
2 Vanilla Beans- very finely chopped or ground
Directions:
Directions:
Beat yolks, salt, and 1/2 of the sugar in a mixing bowl until smooth. In a large pot, mix cream, 1 cup milk, rest of sugar, and prepared vanilla bean and heat until just under a simmer; while stirring constantly. Remove from heat and let stand for 10 minutes.

In the mixing bowl, with the egg yolk mixture, temper the eggs by slowly stirring in 1 cup of the cream mixture from the pot. Add slowly so as to avoid cooking the egg. Then slowly add another to the egg mixture until all the cream mixture is used.

Place the combined mixtures from the bowl back into the pot and over medium-high heat stir mixture until it coats the back of the spoon (about 5-7 minutes). Remove from heat, strain into a clean mixing bowl.

Add rest of milk and cool over an ice bath until chilled. Place in ice cream maker and follow maker’s directions.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
From old friend of mine, Bill Mathis.

 

 

 

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