French Vanilla Ice Cream - KitchenAid KSMICM Manual

RECIPES
WARNING
Food Poisoning Hazard
Do not let foods that contain
perishable ingredients such as
eggs, dairy products, and
meats remain unrefrigerated for
more than one hour.
Doing so can result in food
poisoning or sickness.

FRENCH VANILLA ICE CREAM

Servings: 1 quart (about 4-5 large scoops)
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Churn Time: 15-20 minutes
Freeze Time: 3-4 hours or overnight
Special Equipment: Frozen KitchenAid
Ice Cream bowl; spatula; saucepan; freezer
safe container
Ingredients:
- 1¼ cups (300ml) half-and-half
- 4 (72g) egg yolks
- 1/2 cup (100g) sugar
- 1¼ cups (300ml) whipping cream
- 2 teaspoons (8g) vanilla
- Pinch of salt
1. Heat half-and-half in a medium
saucepan over medium heat, stirring
often, until bubbles form around the
edge of the pan. Do not boil. Remove
from heat.
2. Attach the flat beater to your
KitchenAid® stand mixer. Place the
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egg yolks and sugar in the stand
mixer bowl and beat on low for about
1 minute, or until well blended and
slightly thickened. Very gradually add
in the warm half-and-half on low; mix
until blended. Return mixture to the
same saucepan; cook over medium
heat, stirring constantly, until small
bubbles form around the edge and
mixture is steamy. Do not boil. Transfer
®
mixture to a large bowl. Gently stir in
cream, vanilla and salt, then cover and
refrigerate 2 hours, or until cold.
3. Attach the frozen KitchenAid® Ice
Cream bowl and dasher to the stand
mixer. Turn mixer to stir, and pour
cold mixture into bowl with the mixer
running. Allow mixer to stir the ice
cream mixture for 15-20 minutes, or
until it reaches the consistency of soft-
serve ice cream.
4. Transfer ice cream to an airtight
container; freeze several hours or until
firm.
Makes roughly 1 quart of ice cream.
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