Recipe by: BC Dairy Foundation

There's nothing like homemade vanilla ice cream!

Yield: 6-8 servings
Prep time: 30 minutes plus overnight chilling and about 15 minutes to churn
Cook time: 20 minutes

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Equipment

measuring cups and spoons

double boiler

ice cream maker

 

Ingredients

500 mL cream

500 mL milk

3 eggs

250 mL sugar

50 mL skim milk powder

10 mL vanilla extract

Instructions

1. Prepare a custard base by combining all ingredients except the vanilla in the top of a double boiler. Gradually heat mixture to 74º–82º C. The water in the bottom of the double boiler should be simmering and your stove should be on a low setting. Hold at this temperature for 10–15 minutes. The mixture should smoothly coat the back of a spoon.
2. Quickly cool the custard in an ice bath or in a sink of cold water. Add the vanilla extract.
3. Cool the mixture in a refrigerator for several hours or overnight.
4. Freeze in an ice cream maker or hand churner.