Vanilla Velvet Ice Cream
Vanilla Velvet Ice Cream recipe
large, beat until pale yellow and very frothy
adding one cup at a time, beat until very smooth, scraping bowl often
and beat in well
heavy whipping cream
light cream (half&half)
Slowly add heavy whipping cream to the eggs, sugar, vanilla, salt mixture.
Pour mixture into ice cream maker.
Stir half and half cream briskly while adding to mixture.
Freeze ice cream as per manufacturer's recommendation.
This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.