This is truly a 5-star recipe, if you use 5 yolks instead of 10. I have David Lebovitz' ice cream cookbook, "The Perfect Scoop," and and this is very similar to his vanilla recipe except his only makes 1 quart. This recipe makes the perfect amount for any 2qt ice cream maker. For my very best results, I make the custard the evening before I want to enjoy and chill in the fridge overnight. I churn it in the morning and return to the freezer. By the time I'm ready to enjoy in the evening, the ice cream is perfectly set. Unlike "Philadelphia" style ice creams, this may be too soft right out of the churner to enjoy straight away, but always maintains a perfect texture in the freezer, just like (or better!) than store bought.
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This is truly a 5-star recipe, if you use 5 yolks instead of 10. I have David Lebovitz' ice...