For an excellent vanilla taste, choose pure vanilla: It may be more expensive, but a little of the good stuff goes a long way toward great flavour. This creamy, pale sunshine-coloured ice cream is delicious on its own, or with added flavours stirred in before the final freezing.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In heavy-bottomed saucepan, whisk egg yolks with sugar until combined. Whisk in cream, milk and vanilla. Cook over medium heat, stirring frequently, until thick enough that distinct trail remains after finger is drawn across back of spoon, about 15 minutes.Strain through fine sieve into 9-inch (2.5 L) square metal cake pan; place plastic wrap directly on surface. Refrigerate until chilled, about 1-1/2 hours. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface and refrigerate for up to 24 hours.)
Transfer to freezer container and freeze until firm but not solid, 2 to 3 hours. Scrape into food processor; purée until smooth. Pour into freezer container. Add other flavourings if desired; freeze until firm, about 4 hours. (Or freeze in ice cream machine according to manufacturer's instructions, adding other flavourings just before ice cream is firm.)
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 40 mg
- Sugars 19 g
- Protein 5 g
- Calories 283.0
- Total fat 21 g
- Potassium 120 mg
- Cholesterol 214 mg
- Saturated fat 12 g
- Total carbohydrate 20 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 22.0
