Vanilla Ice Cream Without A Machine

1. 1

   Whisk egg yolks, sugar, vanilla and salt until pale yellow and forms a ribbon, about 5 minutes (either by hand or in a stand mixer).

2. 2

   Pour evaporated milk into a small saucepan and heat gently until it comes to a simmer. Whisking constantly, pour hot milk into eggs in a thin stream, until fully incorporated. Pour mixture back into saucepan and heat gently, whisking constantly, until temperature reaches 180Au00b0F. (It should be thick and custardy; if overheated, the eggs will scramble.) Transfer to a clean container, cool to room temperature, then refrigerate until cold.

3. 3

   Whip 1 c heavy cream until doubled in volume and soft peaks form. Fold into egg mixture with whisk just until no lumps are visible. Portion into ice cube trays and freeze until solid, about 4 hours.

4. 4

   Transfer frozen custard into food processor and add remaining heavy cream. Process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary. Transfer to a clean quart-sized container and freeze until solid, about 4 hours. Remove from freezer about 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.