Directions: |
Directions:Stir together the half and half with sugar in a medium saucepan over medium low heat. Add vanilla and the pinch of salt. Heat mixture until it is hot but not boiling; keep on lowest temperature to keep the mixture hot.
In a large bowl, beat eggs vigorously with a whisk until they lighten in color, approximately 2 minutes. Next, grab a ladle of the hot half and half mixture and very slowly drizzle into the bowl with the eggs, whisking the whole time. (This is to temper the eggs.) Repeat with a 2nd ladle of hot half and half mixture, making sure to whisk the whole time. Pour the tempered eggs into the saucepan with the rest of the half and half and stir with a wooden spoon for about 4 to 6 minutes over the medium-low heat, cooking slowly until thick enough to coat the spoon.
Pour mixture through a fine mesh strainer into a clean bowl, catching any of the mixture that might have curdled. Add whipping cream and stir gently to mix completely.
Refrigerate for approximately 2 hours or until chilled. Pour chilled mixture into the ice cream bucket. If needed, add milk to the bucket's fill line and gently stir. Place bucket in the ice cream freezer and freeze according to the freezer directions.
For strawberry ice cream: Combine desired amount of chopped strawberries and 2 tbsp. sugar in blender. Purée until smooth. Before placing chilled ice cream mixture in the freezer bucket, add strawberry mixture and stir gently until blended. May have to add a little milk to reach the bucket's fill line. Freeze according to freezer directions. |
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