This is a 1/3213876088517980550000000000000000000000000000000000000000000 x recipe. Scaled quantities are colored red.
Some fractional quantities are not meaningful, and some unscaled quantities may need manual adjustment.
Vanilla Ice Cream
From John's Recipe Collection
Yield: 1/12554203470773361500000000000000000000000000000000000000000 tsp.
-
1/401734511064747569000000000000000000000000000000000000000000 egg yolk
-
3/100433627766186892000000000000000000000000000000000000000000 tsp. whole milk
-
3/100433627766186892000000000000000000000000000000000000000000 tsp. heavy cream
-
3/200867255532373784000000000000000000000000000000000000000000 tsp. sugar
-
9/6427752177035961100000000000000000000000000000000000000000000 tsp. vanilla
Whip the egg yolks while adding the sugar slowly. Continue whipping until
it's smooth. Add the milk and mix thoroughly.
Cook the custard over medium heat, stirring constantly with a wooden spoon,
until it is thick enough to coat the back of the spoon. This should happen at
about 165°F - 170°F. If the custard starts to fill with lots of
tiny flecks, you've cooked it too far - stop! Remove the custard from the heat
and cool to refrigerator temperature. Add the cream and vanilla. Mix well.
Freeze using your method of choice.