Homemade Vanilla Ice Cream

1. 1

   Combine the milk and cream in a large pot and heat on medium. Add the vanilla extract. Stir frequently to prevent sticking on the bottom and sides. Don't let the milk/cream mixture boil.

2. 2

   In a separate bowl, beat the eggs and sugar until thick.

3. 3

   Temper 1 cup of the milk/cream mixture slowly into the eggs slowly. Once tempered, stir the egg mixture into the large pot. Heat and stir until the custard is starting to thicken - temperature should be between 170-180 degrees.

4. 4

   Move to the refrigerator and cool for at least 4 hours.

5. 5

   Once cool, pour the custard into the canister. Only fill the canister 2/3 of the way - there will too much for a 6 quart canister. (Consider using the excess for creme brulee).

6. 6

   Put the canister into the ice cream churn. Fill tub with ice and churn for 2 minutes. Add more ice and 2 cups of rock salt. Churn for another few minutes until ice melts about 2-3 inches. Add more ice and two more cups of salt.

7. 7

   Continue churning for a total of about 20-25 minutes, adding ice and rock salt as needed.

8. 8

   Once it has thickened, pack the ice cream in ice to harden.

* Per serving · 4 servings · Values may vary.

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