Hi, I am Todd Gray, we are in the wine cellar of the Equinox Restaurant where we are making vanilla ice cream. Now that our base is cooled, I am going to transfer it to our ice cream machine, pouring this in carefully. The one quart fits absolutely perfect into the chamber.
Most machines are about a one quart chamber, so this recipe should work out just fine for our most standard machines. I insert the mixing paddle, that goes in first, then our attachment lid here, being sure that that's on properly and then the arm that is necessary for mixing. Fit that down the machine, today I am using a Cuisinart ice cream machine, but any good high quality ice cream machine would work just fine. I am going to turn this on, we are going to run this for about 45 minutes and when we come back, I am going to show you what your final product should look like.
Now that our 45 minutes is up, let's remove our attachments, seeing that our custard is beginning to freeze. We are going to remove that, transfer it to our container, place it into the freezer side of your refrigerator. See this wonderful ice cream, it can be enjoyed with countless desserts, it goes to show you again that great cooking does not have to be complicated, enjoy.
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