Recipe/Vanilla Ice Cream

This recipe is designed for an electric Ice Cream maker machine and is made with raw eggs.  Makes 2 quarts of Ice Cream.  Also included is the reduced recipe for a 1 1/2-quart maker shown in parentheses.  Be sure to use vanilla bean paste for the best flavor!

3 egg yolks, beaten (2 egg yolks, beaten)

1 tablespoon vanilla bean paste (2 teaspoons vanilla bean paste)

1 cup sugar (3/4 cup sugar)

1/8 teaspoon salt (pinch salt)

2 cups half-n-half (1 1/2 cups half-n-half)

2/3 cup heavy cream (1/2 cup heavy cream)

1 1/3 cup milk (1 cup milk)

Using a stand mixer with a whisk attachment (or electric hand mixer), whisk the eggs.  Add vanilla bean paste, whisk again.  Gradually add sugar whisking a few tablespoons at a time,  until sugar is dissolved.  Add salt. Whisk again. Next add half-n-half, heavy cream, and milk.  Whisk until well blended scraping the bowl as needed.  Place in a 2 quart electric ice cream machine (following the manufacturers instructions).  Let it churn for about 28 minutes or until the desired constancy.  For firmer texture, chill for several hours in the freezer before serving. 

NOTE:  This recipe uses raw eggs.  See the USDA (U.S. Department of Agriculture) website for more information on the consumption of raw eggs.