Ice Cream

Vanilla Ice Cream

• 9 oz sugar (1.266 cups where 1/4 cup is about .317oz)
• 8 egg yolk whisked
• 3 cups half and half
• 2 tsp vanilla extract
• 1 cup heavy cream

scald dairy over medium heat

slowly add sugar to yolks, constantly stirring (yolks lighten in color)

temper dairy into eggs/sugar

heat to 170 slowly and while stirring (easy to curdle/burn near the heating element)

after it cools a bit, add the vanilla

refrigerate

churn

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Notes:

• Don't do this in the small pot (Don't worry: I know what I mean)
• I tried making a quarter portion once. I thought it was just a block of ice, but I should have let it thaw a little bit like I do for a full portion

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Original source: Churn Baby Churn 2

Black Tea Ice Cream

Make vanilla ice cream with the following changes:

• omit the vanilla (perhaps adding this will enhance flavor? I don't know)
• brew 4 teaspoons of black tea leaves in the scalded milk for an hour before continuing with recipe

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Notes: this is pretty good. The flavor is subtle and not overpowering

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Original source: I made this up myself

Mango Ice Cream

• 1 mango, peeled & cut into pieces
• 1 tbsp. plus 1 tsp. lime juice
• 2 tbsp. honey
• 1 pt. vanilla ice cream (the above vanilla ice cream recipe yields 1.5 quarts = 3 pints)

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Original source: [1]