Vanilla Ice Cream

I have had my Kitchen Aid ice cream bowl attachment for years now, and this is probably the 3rd time I've ever used it. I really need to use it more often, as it produces some lovely ice cream. We used a standard vanilla ice cream recipe and spiced up our "portions" with toppings of our choice. I went ahead and added caramel sauce, Reese's peanut butter cups and brownie bits in mine; Scott added chocolate fudge sauce, caramel sauce, and peanut butter in his. Both combination's were really good, but extremely sweet. Next time I'll cut back on the caramel and perhaps just use it as a topping after scooping the ice cream.

Ingredients:

• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups heavy whipping cream
• 2 cups half and half
• 2 1/4 teaspoons vanilla extract

Directions:

1. In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer or kitchen aid ice cream bowl.