Want to make ice cream but don't have an ice cream machine? Now you can. This is the richest, creamiest French Vanilla ice cream recipe out there... Enjoy!

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Ingredients
- 2 cups milk
- 1 cup heavy cream, 35% fat
- 4 eggs yolks
- 1 cup sugar
- 1 vanilla bean OR 2 teaspoons vanilla extract

Directions:
* Tip: it is advisable to prepare the custard the day before, and refrigerate it overnight. Also, place the ice cream attachment of your ice cream machine the day before.
- In a large bowl, whisk the sugar and eggs yolks. Set aside.
- If using a vanilla bean, scrape the vanilla seeds using the back of a knife. Set aside.
- In a medium saucepan, pour the milk, cream, and vanilla seeds with the bean (if using), and heat to just before the boiling point. If not using the vanilla bean, do not add the vanilla extract yet.
- Add the milk mixture to the egg mixture, in small additions, while whisking at the same time. Note: no not add the steaming milk mixture all at once, this way you could scramble the eggs.
- Once all the milk mixture is added, pour the custard back in the pot, and cook over low-medium heat, stirring the whole time.
- You have to cook it until it reaches a temperature of 170 F or 76 C. You can also know if it done by using a wooden spoon, if the custard becomes thick enough to coat the back of the spoon and form a line if you pass your finger on it. But be careful not to overcook, this might scramble the eggs.
- Strain the cooked custard into a bowl. If making the ice cream without the ice cream machine, pour it into a metal bowl.
- Let cool at room temperature for half an hour, then cover with plastic wrap and refrigerate for 8 hours, or overnight.
- If using an ice cream machine: The attachment of the ice cream machine must be frozen for at least 15 hours. Start the ice cream machine and pour the cold custard in a slow stream. Let churn until the ice cream forms. Transfer into a container and place in the freezer for at least two hours.
- If not using an ice cream machine: Take the cold custard out of the refrigerator, and stir it a few times. Then place it in the freezer for half an hour. After 30 minutes, take it out of the freezer, and stir it thoroughly by blending the iced edges with the custard. Place it back in the freezer for half an hour. And repeat this process 7 or 8 times. This method will prevent the custard from crystallizing. The more you churn it, the creamier your ice cream will be. When the custard reaches a consistency of soft ice cream, place in the freezer for at least 2 hours before eating it.
- And enjoy!

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Music:

"Bright Wish" & "Modern Jazz Samba" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...