Creole Country Vanilla Ice Cream
MAKES: 1 Quart

Country ice cream derives its name from the country fresh milk, cream and eggs that go into it. There seem to be as many versions to the recipe as there are people who make it. Each differs in its proportion of milk to cream and in the number of eggs added to achieve the desired texture and richness. This ultra-rich version is one of my favorites.


  • 1 1/2 cup milk
  • 1 1/2 cup cream
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup sugar

Combine milk, cream and vanilla in a saucepot and bring to 190 degrees F. Do not boil. While milk is heating, combine eggs and sugar in a stainless steel mixing bowl and whisk to blend. Slowly pour the milk into the eggs and sugar while whisking constantly to blend thoroughly. Pour the mixture back into the saucepot and stir constantly over heat until mixture returns to 190 degrees. Do not cook to a boil. Otherwise, eggs will scramble. Pour the mixture through a fine sieve and refrigerate preferably overnight. When fully chilled, place the contents in a home-style ice cream freezer and follow manufacturer's directions. NOTE: If you wish to add a little lightness to the texture, separate the egg yolks from the whites. Whip the whites separately with half the sugar and fold the whites into the mixture at the last minute. When adding fresh fruit to this recipe, remove the milk and add 1/2 cup of heavy whipping cream and 2 cups of pureed fresh fruit to the formula.



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