Microwave Vanilla Ice Cream
ICE CREAM BORN IN A MICROWAVE
Tried 7/10/2021 – Almost perfect
Classic Vanilla Ice Cream
Makes 1 quart
- 3 large egg yolks
- 3/4 cup sugar
- 2 cups milk
- 2 cups whipping cream
- 1 tablespoon vanilla extract (used paste)
In a large microwave-safe bowl, beat eggs and sugar until mixture is thick and lemon-colored. Add milk and beat well. Microwave mixture on medium (50 percent) until slightly thickened (8-12 minutes depending on your microwave power); stirring / whisking every 2-3 minutes. Chill in refrigerator until cool (about 30 minutes).
Stir in cream and vanilla. Chill in refrigerator at least 2 to 3 hours, preferably overnight. Freeze according to ice cream freezer manufacturer’s directions.
Notes:
Worked out great: No pot – just one Pyrex bowl. Didn’t heat up the kitchen. Took half the time.
Almost perfect texture. Could be a little less hard. Good flavor.
Made 4.25 cups. 4.50 is likely the limit in the 2 quart Cuisinart. Made 1 quart and a small 1.5 cup container.
Took about 20 minutes, though the machine didn’t shut off.
I forgot to put the microwave to 50%, so the milk may have gotten over-heated, but it didn’t seem to make a difference.