Fairway's Vanilla Ice Cream
Updated 6:32 PM EST, Wed, Jul 27, 2011
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Hankering for a cool sweet treat? Sara joins Dan and Mitchel of Fairway to make homemade vanilla ice cream.
Yield: 2 quarts
1 quart heavy cream
1 1/6 cups milk
2 vanilla beans, pods scraped out
12 egg yolks
2 cups sugar
Scrape the pods out of the vanilla beans and set the beams and pods aside. In a pot heat the milk, cream and vanilla beans and pods and bring to a boil. Add the egg yolks to a mixing bowl and mix for 2 minutes on medium speed. Add the sugar slowly and continue to beat for 10 minutes or until the mixture becomes thick and pale in color. Pour 1 cup of heavy cream mixture into yolk and sugar mixture and mix for 1 minute. Take the mixture and add to the pot with the remaining cream. Turn heat to low. DO NOT BOIL. Let cook slowly, stirring with a wooden spoon. Make sure you get the corners when mixture begins to thicken dip spoon into cream and run your finger down the back of the spoon. If the streak remains you are good to go. Chill in your refrigerator for 1 full day before you make the ice cream.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.