Recipe ingredients
- 1 cup white sugar
- 1 cup milk
- 2 eggs, beaten
- 2 cup heavy cream
- 1 1/2 teaspoons vanilla extract or 1 vanilla bean, split
- 1 tablespoon fresh lemon juice
Recipe method
- Warm milk in medium saucepan over low heat. If using vanilla bean, infuse for 10 minutes and remove bean.
- Stir in sugar and beaten eggs. Cook over low heat, stirring continuously, about 15 to 20 minutes.
- Mixture will thicken and should coat the back of a metal spoon. Remove saucepan from heat and cool completely.
- In a chilled medium size bowl, with chilled beaters, whip cream until soft peaks form. If using vanilla extract add at this time.
- Add lemon juice and continue beating at high speed until stiff peaks form.
- Gently fold whipped cream into custard and chill in refrigerator at least 8 hours, preferably overnight.
- After mixture has been well chilled, stir thoroughly and freeze in ice cream maker according to manufacturer directions.
Other ice cream recipes:
Frozen vanilla custard recipe
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