©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Vanilla Ice Cream (with chocolate chips)

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 1/2 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Pour into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours. When ready to churn pour mixture through a fine mesh strainer into a clean bowl. Stir in the cream and vanilla. Pour into your ice cream maker and churn for 20-30 minutes. If you want to mix in mini chocolate chips, you can do that at the 25 minute mark.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

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