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Hand Churned Vanilla Ice Cream

  • Serves 12.


  • 4 cups whole milk
  • 4 cups heavy cream
  • 12 egg yolks
  • 1-1/2 cups sugar
  • 2 teaspoons good quality vanilla extract


Heat milk and cream until mixture coats the back of a spoon. Remove from heat. Whisk together yolks and sugar, then temper egg mixture with hot cream mixture by adding 1 cup of cream to the eggs. Whisk well and return eggs to hot cream mixture, continuing to whisk. Return to heat and continue cooking, stirring constantly, until thickened and temperature reaches 180°. Pour mixture through a fine sieve into a glass bowl and set in a larger bowl full of ice to cool down. Chill. Whisk in the vanilla extract and pour into a hand-crank ice cream machine. Pack with ice and kosher salt according to manufacturer’s directions and cover with towel. Crank until mixture is frozen.

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