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We don’t have chickens just to keep us entertained. We love the wonderful eggs. Egg yolks especially are packed with vitamins and antioxidants. They give French Vanilla Ice Cream a rich, smooth taste and texture. It is amazingly wonderful!
In a microwave safe bowl (I use an 8-cup measuring bowl) mix together 4 cups milk, the salt and the sugar. Heat for 4-5 minutes in the microwave until milk is hot and sugar is dissolved.
In another bowl lightly beat the egg yolks. Temper the yolks by slowly adding a portion of the hot milk/sugar mixture in while whisking vigorously. Then slowly pour the yolk mixture back into rest of the hot milk/sugar mixture while continuing to whisk. If you do it right, you’ll won’t have any bits of cooked egg in your mixture and it will still be a liquid.
Return the bowl to the microwave and heat for 5 more minutes at 50% power until very hot. Microwaves will vary. You can’t go wrong by using an instant-read thermometer and cooking until you get a reading of 160 F, but most recipes recommend cooking until the mixture is thick enough to coat the back of a spoon. Now I usually place the mixture in the refrigerator to chill, but if you’re in a hurry it is possible to go ahead and freeze for ice cream at this point.
When ready to freeze ice cream pour the egg mixture into a one gallon freezer canister, add vanilla and some half-and-half or whipping cream if desired. Frankly, we are perfectly happy using only whole milk. With the egg yolks, it’s certainly rich enough for our taste. But feel free to use as much half-and-half or whipping cream as you desire. Fill the canister up to the marked line with whole milk or a combination of milk and half-and-half (you’ve got to leave at least an inch of room at the top of the canister for the ice cream to expand. Give the dasher a quick swirl to combine everything together and place the lid on the canister. Freeze the ice cream according the your ice cream maker’s manufacturer’s instructions.
Makes one gallon of ice cream.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!