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Homemade Vanilla Ice Cream
Tested by Imperial Sugar
Homemade Vanilla Ice Cream
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This homemade, creamy treat is a summertime delight for kids and adults alike. Whether you’re cranking the ice cream by hand or letting a machine do the work, the result is cool, creamy vanilla pleasure.

Prep time
0:20
Yield
5 cups of ice cream

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Homemade Vanilla Ice Cream
Extra Fine Granulated Sugar
Prep time :
0:20
Yield :
5 cups of ice cream

INGREDIENTS

Recipe A:

Recipe B:

DIRECTIONS

Recipe A:

  1. In a saucepan bring to a boil heavy cream and milk. Remove from heat.
  2. Meanwhile, in a separate bowl vigorously whisk yolks and sugar until well combined and mixture is thick. Pour one third of boiled milk into yolk mixture and whisk quickly. Pour yolk mixture into remaining milk and stir well.
  3. Check with a thermometer, if below 182°F return to medium heat, while CONSTANTLY stirring bottom of pan with a rubber spatula. Heat to 182°F but not above 185°F. (The mixture will curdle above 185°F)
  4. Pour mixture through a fine sieve into a bowl. Cool mixture quickly by placing bowl into iced water. Add vanilla. Let cool until very cold before pouring into ice cream machine.

Recipe B:

  1. In a saucepan bring to a boil milk and sugar. Remove from heat and place covered in a bowl containing ice cubes to quickly cool mixture. Add heavy cream and vanilla.
  2. Let cool until very cold before pouring into an ice cream machine.

IMPERIAL SUGAR INSIGHT

Egg yolk contributes to the smoothness of ice cream. However, ice cream made with egg yolk needs to be properly heated to destroy any bacteria potentially harmful to humans, especially woman who are pregnant and the elderly. Therefore a thermometer is essential.  If a thermometer is not available, prepare Recipe B, which contains no egg yolks.

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