Ice Cream and Sorbets

1. In a medium saucepan, gently whisk together egg yolks and sugar, being careful not to let the mixture get too foamy. Gradually stir in milk and mix gently but thoroughly.

2. Heat mixture on medium-low, stirring constantly with a large spoon or a whisk to keep mixture uniform (otherwise, egg will cook unevenly and there will be bits of cooked egg mixed in with the milk). Cook until mixture thickens slightly and coats the back of the spoon, about 7 to 10 minutes. Be careful not to overcook, which will yield scrambled eggs in milk.

3. Remove from heat and let custard cool at room temperature for 10 minutes. Pour mixture through a strainer set over a large container (this will strain out any bits of cooked egg). Stir in ream and vanilla. Cover with a tight-fitting lid and refrigerate at least 6 hours or, preferably, overnight.

4. Pour chilled custard into the bowl of an ice cream maker and proceed according to manufacturer's instructions. Most achines produce finished ice cream in 25 to 30 minutes. If you like soft-serve ice cream, eat immediately. Otherwise, transfer to a container with a tight-fitting lid and store in the freezer. It will be firm but still soft after 1 hour. This ice cream doesn't get too hard and is easy to scoop after storing overnight. It will keep, frozen, up to two months. If using for sundaes, this ice cream is best made 1 day in advance.

Source: Hannaford fresh Magazine, July - August 2009