French Vanilla Ice Cream
2½ cups half-and-half
8 egg yolks
1 cup sugar
2½ cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
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 until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive-body interface. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Yield: 16 servings
This delicious recipe uses the KitchenAid Ice Cream Maker Attachment.
This attachment features the largest ice cream bowl capacity in the industry. It prepares up to 2 quarts of ice cream, sorbet, gelato and other delicious frozen desserts.
For product details, go to www.kitchenaid.com