"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sun 16 Dec 2007 12:32:06p, Dee.Dee meant to say...
>
>>
>> "Default User" > wrote in message
>> ...
>>> Christine Dabney wrote:
>>>
>>>> On Sun, 16 Dec 2007 09:23:26 -0500, "Edwin Pawlowski" >
>>>> wrote:
>>>>
>>>>
>>>> Why pay $4.99
>>>> > for a container of ice cream when I can buy it on sale for $1.99?
>>>
>>>> Or you can get the ingredients for it, and make some of the best ice
>>>> cream that you have ever had, in amazing flavors and combinations, for
>>>> not more than you pay for the cheaper brands. And the quality is much
>>>> better.
>>>>
>>>
>>> That's not been my experience. Homemade ice cream is great, but the
>>> ingredients are expensive. Heavy cream runs about 4$ a quart (more if
>>> bought in smaller containers), vanilla is very expensive. You're paying
>>> retail for all the ingredients.
>>>
>>>
>>>
>>>
>>> Brian
>>
>>
>>
>> Here's what 1-1/2 qt ice cream will cost me -- mind you this is an
>> estimate. I have not estimated electricity and heated water and soap to
>> wash the pan. And of course, some will say 'gas money to get the milk.'
>>
>> 1-1/2 cups cream and 1-1/2 cups milk out of a gallon jug of raw milk I
>> pay $5 for. So three cups out of the gallon is at most $1.25.
>> Vanilla -- who knows -- I get the best I can get at Costco. 1 teaspoon
>> is all I use = at most $.25??
>> If I use 6 eggs that I pay $2.50 a dozen for -- there is $1.25. 4 or 5
>> eggs would most likely do for most people.
>>
>> so at most, that's $2.75 for what makes about a quart of the best
>> doggone ice cream I can buy. Vanilla, that is.
>>
>>
>> Dee Dee
>>
>>
>>
>
> And you exact recipe is (including all the eggs)?
>
> --
> Wayne Boatwright


My own recipe, using some instructions from Alton Brown's program.

2 cups cream

1 cup left-over milk

6 large egg yolks Used 6 farm egg yolks

¾ sugar organic sugar

1-1/4 teaspoon vanilla




PUT METAL BOWL IN FREEZER.



Place the left-over milk and the heavy cream into a medium saucepan, over
medium heat. Bring the cream mixture just to a barely bubblage, while
stirring occasionally. This temperature will register @ 175-180º, which
will take about 15 minutes at the 3.5 setting. Then remove from the heat.



In a medium mixing bowl whisk the egg yolks until they are light and creamy
and light in color. Slowly add the sugar and whisk vigorously to combine.
When completely beaten/combined, it will fall off the whisk into a long
ribbon.



Temper (put small amounts of) the cream mixture into the eggs-and- sugar
mixture by gradually adding small amounts of cream, until about a third of
the cream has been added.

JUST MIX - DON'T BEAT.



Then add the remainder of the cream into the egg-and-sugar mixture,

Then return the entire mixture to the saucepan

and place over LOW heat - 3.5 on setting.



Continue to cook on LOW heat, stirring frequently, until the mixture
thickens slightly and coats the back of a spoon and reaches 170 to 175
degrees F. Then do the Nappe test (thinly coating the back of a spoon, then
running your finger down the middle, and the streak of mixture should not
close.



Pour the mixture into a chilled metal bowl and allow to sit at room
temperature for 30 minutes. Stir in the vanilla extract.



Place the mixture into an uncovered sealable container and put in the
refrigerator. Once it is cool enough not to form condensation on the lid
(when it that?) cover and store for 4 to 8 hours in the downstairs
refrigerator or until the temperature reaches 40 degrees F or below.





Pour into an ice cream maker and process according to the manufacturer's
directions. This should take approximately 25 to 35 minutes. Serve as is for
soft serve or freeze for another 3 to 4 hours to allow the ice cream to
harden.