Vanilla Ice Cream - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

45 mins

Cook Time

20 minutes

Total Time

1 hr and 5 mins plus overnight chilling

Equipment

measuring cups and spoons
double boiler
ice cream maker

Ingredients

2 cups (500 mL) cream
2 cups (500 mL) milk
3 eggs
1 cup (250 mL) sugar
1/4 cup (60 mL) skim milk powder
2 tsp (10 mL) vanilla extract

Directions

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.
Quickly cool the custard in an ice bath or in a sink of cold water. Add the vanilla extract.
Cool the mixture in a refrigerator for several hours or overnight.
Freeze in an ice cream maker or hand churner.

Scoops of vanilla ice cream in a bowl with a side of vanilla beans.