French Vanilla Ice Cream

Ingredients

• 2 1/2 cups half-and-half cream
• 8 egg yolks (Perfect excuse to make an Angel Food Cake with leftover egg whites, (*wink*)
• 1 cup sugar
• 2 1/2 cups whipping cream
• 4 teaspoons vanilla
• 1/8 teaspoon salt

Directions

1. 1

   In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.

2. 2

   Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).

3. 3

   Continuing on speed 2 very gradually add the warm half & half and mix until blended.

4. 4

   Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.

5. 5

   Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.

6. 6

   Cover with plastic wrap and chill thoroughly, at least 8 hours.

7. 7

   Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.

8. 8

   Immediately transfer to serving dishes or freeze in an airtight freezer container.