Grandma’s Old-Fashioned Vanilla Ice Cream
My grandmother didn’t have the benefit of a blender for tempering eggs—the process of carefully raising their temperature while keeping them in a liquid state, rather than scrambled—but I find using a blender to be faster and easier than Grandma’s method of juggling a ladle of hot cream and a whisk. Otherwise, this is the same recipe Grandma and I enjoyed at her farmhouse.It can be used as a base for many different flavors. After chilling, add sugar-macerated fruit or syrups to the mixture.
