Easy Food Recipes and Cooking - Vanilla Custard Ice Cream
Serves 4 to 6
1 cup sugar
1/4 cup cornstarch
4 egg yolks
2 cups liquid whipping cream
1 cup fresh milk
1 vanilla bean or 2 teaspoons vanilla paste or 1 tablespoon pure vanilla extract
- In a large, thick-bottomed saucepan, whisk sugar, cornstarch and egg yolks. Slowly add cream and milk while continuing to whisk.
- If using vanilla bean, split in half and scrape out the seeds. Add seeds and bean to the mixture. Or whisk in vanilla paste.
- Cook over low heat, mixing all the while with a wire whisk until mixture lightly coats the back of a spoon. If using pure vanilla extract, remove pan from heat and add extract.
- Strain into a bowl, cover with plastic wrap and cool. When cool, pour into an ice cream machine and follow instructions.
- When frozen, scoop over cones, top over cakes or make into a vanilla milkshake by adding milk.