- 1 cup milk
- 4 egg yolks
- 1/2 cup sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Fore three flavors, multiply the ingredients above by 3. You will also need:
- 2 cups of pureed strawberries
- 2 cups pureed blueberries
Pour the milk into a saucepan and slowly bring it up to the boiling point, but do not let it boil. Beat together the egg yolks and sugar until thick.
Pour the hot milk into the egg yolks and sugar, while continuously stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens. Do not let it boil or it will probably curdle. When you can see a film form over the back of the spoon, remove the saucepan fro the heat and let it cool. If you have multiplied the base by three, divide into 3 equal mixing bowls to cool.
When the custard base is cold, take each batch and stir in the cream and vanilla extract. Transfer the first batch to an ice cream maker and freeze according to the manufacturer's instructions.
Mix the pureed strawberries into the second batch and the pureed blueberries into the third batch. It's good to leave a few chunks of berries for texture in the ice cream. Refrigerate until ready to freeze. Transfer each batch, in turn, to the ice cream maker and freeze.
After each batch comes out of the ice cream, maker, freeze until it is hard enough to scoop and serve each flavor with sliced bananas for a fun, patriotic dessert.
Appeared in print 6/30/10