Farmhouse French Vanilla Ice Cream

Gentleman Farmer gave me an ice cream maker

attachment to my KitchenAid Mixer

for Christmas.

This is my first experience making Ice Cream.

Here is a recipe I tweaked from the

KitchenAid Recipe Booklet.

Farmhouse French Vanilla Ice Cream

5 cups whole milk

(I use raw Jersey Milk ~ highest in milkfat

I let the cream come to the top and pour that into

a measuring cup. You can substitute half and half and

whipping cream, light and heavy cream, whole milk, or any combination 

as long as the liquid measurement stays the same.

 The more fat [cream] the

richer the flavor and creamier the texture!)

8 egg yolks

(mine are farm fresh and organic ~ straight from the nest!)

1 cup sugar

(you guessed it ~ organic!)

4 teaspoons Real Vanilla

(I would have used a Vanilla Bean if I'd had one!)

dash of salt

In a saucepan,

heat milk/cream to 170*

Do not boil

Stir often.

Remove from heat and set aside.

Mix egg yolks and sugar in a bowl

until well blended and slightly thickened.

While mixer is going, very slowly add

heated milk/cream.

Return cream, egg, sugar mixture to saucepan

and heat on medium, stirring constantly, until small bubbles

form around the edge of the pan  and

mixture is steaming.

Pour into a large bowl and stir in vanilla and salt.

Cover and chill in refridgerator overnight

(at least 8 hours)

Pour mixture into Ice Cream Freezer/Maker

and process according to

your machine's directions.

In a KitchenAid, on Stir for

20 minutes, until desired consistency.

Eat now for 'soft serve' texture,

or freeze 2-4 hours to harden

and ripen flavor.

You can add up to 2 cups fresh fruit

during last 5 minutes of processing.

What will you have on your delicious fresh ice cream?

(I had Chocolate Syrup ~

Gentleman Farmer topped his with fresh Rhubarb Sauce.)

Yum any way you serve it ~ even plain!

;~P

~*~

Joining Deborah Jean's

Farmgirl/guy Friday!