French Vanilla Ice Cream

Directions

Ingredients

1. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often.Remove from heat; set aside
2. Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. turn to speed 2 and mix about 30 seconds, or untill well blended and slightly thickened.
3. Continuing on speed 2, very gradually add half-and-half; mix until blended.
4. Return half-andhalf mixture to saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. DO NOT BOIL.
5. Transfer Half-and Half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
6. Assemble and engage freeze bowl, dasher, and drive assembly as directed in link below.
7. Turn to speed 1. Using container with a spout, pour mixture into freeze bowl.
8. Continue on speed 1 for 15 to 20 minutes or until desired consistency.
9. Immediately transfer ice cream into serving dishes, or freeze in airtight container.

******VARIATIONS******

-----Fresh Strawberry Ice Cream-----
1. In medium bowl, combine 2 cups chopped fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired.
2. Let stand while ice cream is processing. Add during the last 3 to 5 minutes of freeze time.

-----Cookies 'n Cream Ice Cream-----
1. Add 1-1/2 cups chopped cream-filled chocolate sandwich cookies (or other cookies, nuts, or candy during last 1 to 2 minutes of freeze time.

• 2-1/2 cups half-and-half
• 8 egg yolks
• 1 cup sugar
• 2-1/2 cupps whipping cream
• 4 t vanilla
• 1/8 t salt
Optional ingedients
• 2 cups chopped fresh strawberries or other fruit
• 2 to 3 t sugar
• 1-1/2 chopped cookies, nuts or candy

Notes:

This recipie is designed for the KitchenAid Ice Cream Maker Attachment and KitchenAid Mixer. Setup instructions here