The kids and I made this shortly after Christmas in our Donvier Chillfast Ice Cream Maker. I used 3 cups of half-and-half, which turned out well. But I made one mistake: I put on the 1 cup half-and-half, sugar and salt to heat before I had separated the eggs. Bad move. By the time I got the eggs done, the mixture was already a little too warm for them, so I ended up with some little lumps (in spite of applying the whisk quite vigorously). Even so, the ice cream was delicious – rich and creamy! Next time, I’ll remember to separate the eggs first and mix them in BEFORE putting the pan on to heat!

French Vanilla Ice Cream

1 cup milk
1/2 cup sugar
1/4 tsp. salt
3 egg yolks, beaten
1 Tbsp. vanilla
2 cups cold whipping cream

NOTE: Substitute light cream or half-and-half for the whipping cream if you would like a lighter ice cream (half-and-half is less expensive than whipping cream, as well). You may also substitute half-and-half for the milk for an overall creamier ice cream without the cost of whipping cream.

Mix milk, sugar, salt and egg yolks in a medium saucepan. Heat over medium heat, while stirring, until bubbles appear around the edge of the milk (scalding temperature). Remove from heat and allow to cool. Stir in vanilla and whipping cream. Put in refrigerator to chill until ready to use.

Pour into a prepared, chilled ice cream freezer and follow manufacturer’s directions – stirring, cranking or shaking until ice cream is done. We use a Donvier Chillfast, which is super-easy and only takes about 20 minutes, although you do have to remember ahead of time to put the cylinder in the freezer to chill overnight or for at least 7 hours before you can make the ice cream.

Mint Candy Cane Ice Cream: For an especially yummy Christmas-time treat, crush mint candy canes and sprinkle on top of bowls of freshly-made ice cream.