Some recipe mixtures have to be cooked, some don’t. Some contain eggs, some don’t. My husband’s recipe (which comes from Betty Crocker) does require cooking and uses eggs. This ice cream has a rich custard like flavor that is the best ice cream I’ve ever had anywhere.
Vanilla Ice Cream
Makes 1 quart
3 large egg yolks, slightly beaten
1/2 cup sugar
1 cup whole milk
1/4 teaspoon salt
2 cups whipping (heavy) cream
1 tablespoon vanilla
In a 2-quart saucepan, stir egg yolks, sugar, milk, and salt until well mixed. Cook to just boiling over medium heat, stirring constantly (do not boil).
Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.
Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice cream freezer and freeze according to manufacturer’s directions.
When you’re shopping for the ingredients, don’t forget the rock salt and a bag of ice (if you don’t have enough at home).