Classic Vanilla Ice Cream
1qt Heavy Cream
1 1/4 cup Milk
1 1/4 cup Sugar
10 Egg Yokes
1 TBS vanilla
Combine cream and milk in a saucepan and sprinkle in half the of the sugar. Allow the cream mixture to come to just a boil.
You really just want to warm up the cream and milk.
Meanwhile whisk 10 egg yokes with the remaining sugar and 1 TBS of vanilla.
Pour egg mixture into remaining hot cream and return to heat over medium heat, stirring constantly. It will be ready when the mixture coats the back of a spoon. DO NOT BOIL!
It thickens up a little bit.
Pour the cream mixture 3/4 of the way in your provided ice cream makers canister. Ice cream will expand. Chill in the freezer until cold. I waited around 2 hours.
Insert the dasher making sure it's positioned properly. Place the canister into the bucket. Put the motor driver over the ice cream cover. Mine snaps into place at groves on the top. Plug in maker. While running, add 2 inches of ice on the bottom of bucket. Sprinkle with a 1/4 cup of salt over the ice. (my boys love doing this part!) Continue layering ice and salt until the ice levels reach the top of the rotating ice cream can. Mine has a designated line for ice. Add more salt and ice as it melts keeping the bucket filled while it's rotating. This takes anywhere from 25-50 minutes. The can will stop rotating when the ice cream is finished.
Carefully remove the lid and dasher and pack down the cream. Place ice cream in the freezer and freeze for several hours or until hard. I think we waited 5 hours or so. Top with your favorite toppings!
Before it went in the freezer to harden.