Directions: |
Directions:1. In a Dutch oven or large saucepan, heat milk over low heat until steaming hot but not boiling.
2. In a separate bowl, combine sugar, flour and salt. Gradually add this mixture to the milk stirring until smooth. Cook this mixture over medium heat until thickened.
3. The mixture should coat the back of a spoon when thickened. Stir mixture constantly and don’t let it boil.
4. In a separate mixing bowl beat the 6 eggs. To the beaten eggs add 1/4 of the hot milk mixture. Mix together well. Pour these tempered eggs back into the milk mixture pot. Cook for one minute. Stir constantly. Don’t let it stick or scorch.
5. Remove from heat and let set on the back of the stove until it cools. It will continue cooking so keep stirring it. When the mixture has cooled, refrigerate it for at least two hours.
6. While mixture is cooling, combine the half and half, vanilla extract and the scraped vanilla bean. Chill along with the other mixture.
7. At the end of the two hours, combine the two mixtures. Blend well, and pour half of the mixture (depending on size of your freezer) into the freezer can of ice cream maker. Freeze according the instructions.
For hand cranked freezers:
• It takes about 3/4 box of ice cream salt to make a tub of ice cream. Put ice in the freezer up to the 1/2 way mark, add salt generously, layer on more ice; Then add more salt. Keep adding ice and salt. Remember, the salt is raising the freezing temperature. This will make the ice really cold.
• Ripening the ice cream is just letting it sit in the icy mixture for a period of time. The brine solution is really cold and the cream will harden during this period. At this point I take out the dasher. The ice cream is still sort of soft at this stage. Once you let it ripen, it will become very cold and hard. I cover the top of the canister with fresh ice and cover with a towel. Be careful not to let any salt water get in the cream.
• If you want to add fruit, mix 3 cups of fruit with 1/4 cup of sugar and let this stand for one hour. Add this to the mixture when the ice cream begins to harden. If you want pureed fruit, you can add in the beginning, but if you want it a little chunky, I suggest adding it towards the end. Remember the dasher is going to mash it up. |
This recipe for Harry’s Homemade Vanilla Ice Cream is from