Homemade ice cream . .

[saute86]

Creme Anglaise Ice Cream

30 egg yolks
1qt milk
1qt heavy cream
12oz sugar
2 vanilla beans (scraped)
1/8th teaspoon salt
any liqueur (Grande Marnier, Frangelico, etc....)

Scald milk and cream with vanilla.
In a mixing bowl whip yolks to ribbon stage. (thick)
Temper milk/cream with eggs. (slowly add careful not to scramble eggs)
Return to pot and cook over medium heat continually stirring to keep from scrambling. Cook till thick enough to coat the back of a spoon. Add liqueur.
Strain and chill in an ice bath.
Once chilled add to ice cream maker and churn.

I know this sounds like a pain to make but trust me it is the richest and best ice cream you will ever eat. Have you ever had french vanilla or Philadelphia ice cream? Well this is a couple of steps above them.

I have a Simac Gelataio machine. I just plug it in and flip the switch. It wasn't cheap but I have had it for 20 years. I even used it for 3 years in a restaurant and it churned at least 5 gallons a week.

That is a picture of a batch of the ice cream. It does not freeze solid. I love it served over warm brownie.

[meaux fishing]

buy you some good quality local farm eggs...It makes all the difference in the world in homemade ice cream when you have good eggs

[Stdjas55]

I work for a major ice cream company, and another thing you should do is make sure you buy a high quality vanilla flavor. It make a world of difference.