Some days scream for ice cream. And Saturday was that day….I finally dusted off my ice cream maker.
A couple of years ago, I asked for an ice cream maker for my birthday. I told myself I would use this thing so often I would wear it out. I didn’t realize you needed to store the freezer can in the freezer….store it forever, not stash it in there for a few hours. Well, my freezer is TINY and always packed with food. So, I had no choice but to store it in my pantry where it was kept at room temperature….and I’m sure I don’t have to explain why this is not good for ice cream making. 🙁
Recently, we bought a large freezer which remedied my ice cream freezer can dilemna and I can finally start whipping up batches of creamy deliciousness!!!
I decided to start with a basic vanilla which is a recipe adapted from David Lebovitz. I added an extra egg yolk and omitted the vanilla extract so the vanilla beans could shine on their own. What I ended up with was reminiscent of frozen creme brulee….it.was.amazing.
There are a lot of steps but it’s worth the time involved, trust me….your patience will be GREATLY rewarded!
I plan to make another batch and double it, it’s going to be incredible on top of summer fruit pies!
Makes about 1 quart (1l)
1 cup whole milk
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
6 large egg yolks
Heat the milk, salt and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat and infuse for one hour.
To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a seperate bowl, stir together the egg yolks. Gradually pour some fo the milk into the yolks, whisking constantly as you pour. Scrape the yolks and milk back into the saucepan and cook over LOW heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream, stir over the ice until cool, then refrigerate to chill thoroughly. Approximately 2 hours or overnight.
Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Store in an airtight container and hide in the back of your freezer so you don’t have to share!