Alesha Manning’s Churned Vanilla Custard Ice Cream
“My grandfather used to make homemade churned ice cream anytime we celebrated a birthday. The rule was: everyone had to churn a little to have a little!”
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- pinch of salt
- 6-7 large egg yolks
- ¼ tsp. vanilla bean paste or pod
Instructions
- In a heavy bottom pot, simmer heavy cream, milk, sugar, and salt until sugar dissolves. Remove from heat.
- In a large glass bowl, whisk eggs and vanilla until creamy. Slowly add half of the warm cream into the yolks, using about ¼ cup at a time. Then whisk the yolk mixture back into the remaining pot of warm cream.
- Return pot to low heat and cook gently until custard is thick enough to coat the back of a wooden spoon. Take off heat.
- Strain mixture into a clean bowl to cool. Cover top of custard with plastic wrap and place in refrigerator overnight. Pour into churner basket. Add ice and rock salt around container and churn, churn, churn. Once it becomes hard to move the handle, it's ready. Serve alone or with fresh fruit and chocolate sauce.