Philadelphia ice cream (ice milk)
1 part whipping cream 2 parts half & half
1 cup / 2 cups
bring the mix to 175 degrees over med heat (simmer)
1 vanilla bean (split and scrape seeds out and put all into pan)
1 cup of sugar minus 3 table spoons and add 3 table spoons of peach
pinch of salt
stir until dissolved
chill in the frig over night
1/2 hour for each quart
freezer for a couple of hours before serving
custard ice cream
9 ounces of sugar (vanilla sugar if possible, made by just putting some vanilla beans in it for a week)
8 egg yokes
3 cups of half and half
2 tsps vanilla extract if using an oil base reduce to 1 tsps
1 cup heavy cream
chocolate coco powder is used 1.5 ounces
1/2 cup of the half and half
2 tsps of vanilla extract
follow below
mix milk to med heat (simmer with little bubble)
whisk yokes and slowly add the sugar
remove milk from heat add milk slowly to the eggs
then return to cook top, raise temp to 170 degs
stir while it heats up
chill in frig