Vanilla Ice Cream (New York Style) - Revision history

Dlk: /* Source */

2019-12-31T13:24:54Z

Source

Dlk at 00:20, 10 July 2019

2019-07-10T00:20:20Z

Dlk at 00:19, 10 July 2019

2019-07-10T00:19:49Z

Dlk at 19:34, 9 July 2019

2019-07-09T19:34:03Z

Dlk: Created page with "==Ingredients== {| |align=right|3 |cups half-and-half |- |align=right|1 |cup heavy cream |- |align=right|8 |large egg yolks |- |align=right|9 |ounces vanilla sugar |- |align=..."

2019-07-09T19:31:42Z

Created page with "==Ingredients== {| |align=right|3 |cups half-and-half |- |align=right|1 |cup heavy cream |- |align=right|8 |large egg yolks |- |align=right|9 |ounces vanilla sugar |- |align=..."

New page

==Ingredients==

{|
|align=right|3
|cups half-and-half
|-
|align=right|1
|cup heavy cream
|-
|align=right|8
|large egg yolks
|-
|align=right|9
|ounces vanilla sugar
|-
|align=right|2
|teaspoons pure vanilla extract
|}

==Directions==

# Place the half-and-half and the heavy cream into a large saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
# n a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
# Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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 ==Notes==
-This recipe makes double what will fit into my ice cream machine.  Split the base into two 700 ml batches (1.5 cups) when churning.
+This recipe makes double what will fit into my ice cream machine.  Split the base into two 700 ml batches (~1.5 cups) when churning.
 ==Source==

@@ Line 23: / Line 23: @@
 # n a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
 # Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
 ==Source==