Recipe courtesy of Ina Garten
Episode: Happy Ever After
Save Recipe Print
Total:
1 hr 15 min
Prep:
10 min
Inactive:
1 hr
Cook:
5 min
Yield:
2 cups
Level:
Intermediate

Ingredients

Directions

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

No-Churn Cherries 'n' Creme Ice Cream

Recipe courtesy of Food Network

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Homemade Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Peanut Butter Ice Cream

Recipe courtesy of Food Network

No-Churn Vanilla Ice Cream

Recipe courtesy of Food Network Kitchen

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Browse Reviews By Keyword

          Latest Stories