Homemade Vanilla Ice Cream
1/2 tsp vanilla extract
3/4 cup confectioner's sugar
1 1/4 cups heavy cream
Beat the egg yolks with the vanilla & the sifted sugar until the mixture is very thick & almost white.
Lightly whip the cream until it is just beginning to thicken. Gently fold it into the egg yolks. Beat the egg whites until they are stiff but not dry. Gently fold one spoonful into the ice cream mixture. Gradually add the remaining egg whites. If you are adding flavoring, blend in carefully at this stage.
Turn the cream into a large freezer tray or plastic box & cover. Freeze, stirring occasionally during freezing.
When you are ready to serve your ice cream, let it sit at room temperature for just a few minutes to make it easier to scoop out.
Serves 8.
Tip:
Pure vanilla extract works much better than the cheaper version in this recipe.
If you have a vanilla bean, that's even better. Scrape the inside of one vanilla bean into the mixture.
Source
Cooking Nook.com
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