Ingredients
1/2 gallon whole milk
1 quart of heavy cream
1 pint of heavy whipping cream
3 tablespoons vanilla extract
9 eggs
4 cups of sugar
Preparation
Combine the milk and cream in a large pot and heat on medium. Add the vanilla extract. Stir frequently to prevent sticking on the bottom and sides. Don’t let the milk/cream mixture boil.
In a separate bowl, beat the eggs and sugar until thick.
Temper 1 cup of the milk/cream mixture slowly into the eggs slowly. Once tempered, stir the egg mixture into the large pot. Heat and stir until the custard is starting to thicken - temperature should be between 170-180 degrees.
Move to the refrigerator and cool for at least 4 hours.
Once cool, pour the custard into the canister. Only fill the canister 2/3 of the way - there will too much for a 6 quart canister. (Consider using the excess for creme brûlée).
Put the canister into the ice cream churn. Fill tub with ice and churn for 2 minutes. Add more ice and 2 cups of rock salt. Churn for another few minutes until ice melts about 2-3 inches. Add more ice and two more cups of salt.
Continue churning for a total of about 20-25 minutes, adding ice and rock salt as needed.
Once it has thickened, pack the ice cream in ice to harden.
