Old Fashion Vanilla Custard Ice cream

Cook's Notes: Makes about 3 quarts, but can be halved for a smaller 1-1/2 to 2 quart freezer. If you find any lumps in the custard after cooking, press through a strainer before refrigerating. For vanilla bean ice cream, add 2 whole vanilla beans and reduce the extract to 3 teaspoons. Slice the pods in half lengthwise and use a knife to scrape out the seeds, adding both the seeds and the pods to the custard mixture. Cook as directed, let the custard cool for 30 minutes before removing the pods; cover and refrigerate.

Whisk together the milk, sugar (1 1/2 cups), salt and lowfat milk powder in the top of a double boiler or heavy bottomed pan, cooking until mixture reaches 170 degrees F, about 20 minutes. Remove from heat and set aside/

In mixing bowl add eggs and beat. Gradually add remaining 1/2 cup of sugar. Beat until egg mixture becomes light yellow. Measure out about 1 1/2 cup of warm milk mixture and continue beating eggs and drizzle milk mixture into eggs.

Return milk mixture on to medium heat and add beaten egg milk mixture. Stir continuously until thickened and coats the back of a spoon. Between 170 to 180 deg F. Remove from heat let cool. When cool, stir in heavy cream and vanilla. Cover and refrigerate until well chilled, several hours or overnight.

Add mixture to the tub of a 4 quart ice cream maker (or smaller ice cream makers freeze and freeze in batches), freezing according to manufacturer's directions. Transfer to a freezer safe container and freeze for several hours, or overnight, until firm.

Source: http://deepsouthdish.com

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Chocolate Syrup:

Combine 1 cup of water and 1 cup of sugar with 1/2 cup of light corn syrup. Bring to a boil and cook, stirring regularly until syrup reaches 235 degrees. Remove from heat and add in 3 ounces of unsweetened chocolate, stirring until chocolate is completely melted. Add 1 teaspoon of vanilla extract and slowly stir in 1 cup of evaporated milk. Let cool completely, then store in refrigerator until needed. Makes about 2 cups.

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