Fall is just about here, I have to post this last yummy ice cream recipe!
It's an egg custard ice cream and it actually stays soft in the freezer. The key to soft ice cream is to whip enough air into it. If you have a small ice cream maker (2qt or smaller) either half the recipe or only mix half at a time in your mixer otherwise it will be rock solid. And if it does turn out solid, you can let it get soft and re-mix it (but it's just easier to do it right the first time).
1 cup sugar
2 1/2 cups whipping cream
2 cups milk (I've used 1% and 2%)
2 1/4 teaspoons vanilla
In saucepan mix all ingredients except vanilla. Cook over medium low heat stirring constantly until candy thermometer reaches 160 degrees. Cool by setting pan in ice and continue stirring. Refrigerate or freeze until completely cooled, then mix in ice cream freezer according to directions. For softer ice cream be sure to mix well.