- Difficulty
- Easy
- Preparation
- 5 mins
- Cooking time
- 5 mins
- Servings
- 2
- 3 cups
- a2 Milk™ Homogenized Milk
- 1
- Egg yolk
- ½ cup
- Cane sugar
- 2 tbsp
- Cornstarch
- 1 ½ tsp
- Vanilla extract
- 1/8 tsp
- Salt
- Over medium-low heat, combine the sugar, cornstarch, and 1 cup of the a2 Milk™ Whisking constantly, bring the mixture to a gentle simmer and cook until slightly thickened.
- Add the remaining milk gradually, bringing back to a gentle simmer between additions.
- Whisking in a separate bowl, temper the egg by slowly adding ½ cup of the hot milk mixture to the bowl.
- Slowly add the tempered egg to the remaining milk mixture.
- Whisking intermittently, cook the recipe for 10 minutes before cooling at room temperature.
- Once cooled, chill the recipe for 1-2 hours.
- Add the mixture to the chilled canister of an ice cream maker and follow the instructions on the ice cream maker to freeze and churn.
- Serve immediately or scoop the homemade vanilla ice cream into a resealable container and keep frozen.
