Homemade Chocolate Ice Cream PDF Print E-mail
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Tuesday, 21 June 2011 19:48

Surefire hit at a summertime outdoor gathering


  • 2 cups Half & Half
  • 2 cups whipping cream
  • 1 TBS vanilla extract
  • 8 egg yolks
  • 2/3 cup sugar
  • ½ stick unsalted butter, in pieces
  1. Combine first 3 ingredients into a sauce pan and bring just to a boil over medium heat; remove from heat and cover; allow to stand 15 minutes
  2. In a mixing bowl, beat egg yolks and sugar until thick and lemon colored
  3. Whisk in 1/3 of scalded milk mixture; when combined add total milk mixture to egg yolks; place over medium heat until custard forms and begins to thicken, about 5 minutes. Don’t allow to boil
  4. Remove from heat and whisk in butter, 1 piece at a time, remove from heat and allow to cool to room temperature, stirring occasionally
  5. Cover and refrigerate overnight or up to 3 days; transfer to ice cream freezer and follow manufacturers instructions

Makes 1 1/2 quarts


Last Updated on Sunday, 24 May 2015 15:06