RCI-DS.002.0189.001
Thomas Jefferson's Vanilla Ice Cream Recipe
In the 1780's Thomas Jefferson went to France and was introduced to ice cream. He wrote down the recipe to take home and enjoy his own homemade ice cream. Thomas Jefferson's guests quite often enjoyed a cool dish of this delicious homemade ice cream.
Prep5 min
Cook30 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- . bottles of good cream.2 unit
- . yolks of eggs.6 unit
- 1/2 lb
Method
1
Combine the egg yolks and sugar in a heavy-bottomed saucepan, whisking together until the mixture becomes pale and thick, about 2-3 minutes.
2
Place the saucepan over low heat and continue whisking constantly until the mixture reaches a light ribbon stage and reaches approximately 160°F (71°C) to pasteurize the eggs, about 8-10 minutes.
10 minutes
3
Remove the saucepan from heat and allow the custard to cool to room temperature, stirring occasionally to release steam, about 5 minutes.
5 minutes
4
Pour the cream into the cooled custard and stir gently until fully combined, creating a uniform ice cream base.
5
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 15-20 minutes.
20 minutes
6
Transfer the finished ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight, for proper scooping consistency.