Italian Gelato...and Homemade Ice Cream

2 cups heavy cream
4 cups whole milk
1 1/4 cup sugar
1 vanilla bean, split lengthwise
(You can just use 1 teaspoon of vanilla if you don't have a bean)
8 eggs


In a medium saucepan, combine the cream, milk, and 1 cup of the sugar.
Cook over medium heat until the mixture comes to a low boil.
Remove from heat.
Scrape the vanilla seeds into the milk, add the bean, and let sit for 30 minutes.
Beat whole eggs in bowl adding the 1/4 remaining sugar.
Bring back up to a low boil.
It's ready when the mixture coats the back of your spoon.
Strain into a clean bowl discarding the vanilla bean.
Cover and refrigerate for at least 2 hours or overnight.
Transfer to an ice cream maker and freeze according to manufacturer's directions.

Enjoy!

My Hubby made this recipe last weekend...It was good! BUT!Hahaaa...I think I'm too stuck on regular home made ice cream.
I made White Peach and Pina Colada several weeks ago...Heavenly! Here's the BASIC recipe for those:


White Peach Ice Cream:

2 cans of Sweetened Condensed milk (cool in refrigerator)
1 can of Evaporated milk (Cool in fridge)
1 can Peach Nectar (Cool in Fridge)
4 mashed ripe white peaches (you can also use regular peaches)

Freeze in your ice cream maker.




Pina Colada Ice Cream:

2 cans of Sweetened Condensed milk (cool in refrigerator)
1 can of Evaporated milk (Cool in fridge)
1 1/2 Cups Sweetened Coconut
1 cup chopped walnuts


Freeze in your ice cream maker
ENJOY All of these!