Silky Vanilla Ice Cream (Custard) - cooking recipe

Ingredients

3/4 cup sugar
1/2 cup corn syrup
1/8 teaspoon salt
2 1/2 cups milk
2 cups heavy cream
3 eggs
2 teaspoons vanilla extract

Preparation

In a medium sized saucepan, add milk, sugar, cream, corn syrup and salt.
Cook over medium heat to 175 (use a candy thermometer if you have one) or until steaming but not boiling.
Whisk 3 eggs in a bowl and ladle in cream mixture one scoop at a time, whisking all the time, until about 2 cups of mixture is in the eggs. This is called tempering.
Pour egg mixture back into saucepan and cook to 180, or for about 2 minutes until slightly thick. Again, don't allow mixture to boil.
Remove from heat. Add vanilla extract.
Pour into bowl through a fine sieve to remove any egg solids.
Allow to cool. Cover and place in refrigerator for at least 4 hours before churning.
Follow manufacturer's instructions for churning and freezing ice cream! ENJOY!