Ingredients
| 2 cups | (500 mL) | cream |
| 2 cups | (500 mL) | milk |
| 3 | eggs | |
| 1 cup | (250 mL) | sugar |
| 1/4 cup | (60 mL) | skim milk powder |
| 2 tsp | (10 mL) | vanilla extract |
Directions
- Prepare a custard base by combining all ingredients except the vanilla in the top of a double boiler. Gradually heat mixture to 74º–82º C. The water in the bottom of the double boiler should be simmering and your stove should be on a low setting. Hold at this temperature for 10–15 minutes. The mixture should smoothly coat the back of a spoon.
- Quickly cool the custard in an ice bath or in a sink of cold water. Add the vanilla extract.
- Cool the mixture in a refrigerator for several hours or overnight.
- Freeze in an ice cream maker or hand churner.