French Vanilla

Source:Jody Rutherfurd
Yields:3 cups
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:3 hours
  • 4 egg yolks
  • 1 1/2 cups light cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 pinch salt

In a double boiler, beat egg yolks and sugar until a ribbon can be formed.

In a small sauce pan, scald cream. Stir in vanilla and salt. Pour over egg yolks and sugar, and mix well until mixture thickens.

Put bowl into ice water or fridge to cool.

Freeze ice cream in your ice cream machine. When finished the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 2 hours.