Ice Cream, Take 1
I started with this: 2 eggs (used Eggbeaters to avoid raw egg problems) 1 cup sugar 1/4 teaspoon salt 2 cups whipping cream 2 cups half-and-half 1/2 cup 1% milk 2 1/4 teaspoons vanilla (original) The original recipe calls for 2 1/2 cups of whipping cream, but I wanted to make it a tad less rich and they sell whipping cream by the cup, so it was simplest to just put half a cup of milk in. I cooked everything but the vanilla over lowish-medium heat till it hit 160 degrees, then poured it into a bowl over ice to cool quickly. The custard texture wasn’t super-thick, but it coated a metal spoon nicely enough. ...