Homemade ice cream: two scoops of bliss

I’ve been craving homemade ice cream since the day my sister sent me a picture of my nephew Chad smiling with a bowl of fresh churned ice cream the pair made.

My nephew Chad

My nephew Chad

Months later –with much persuasion from my sister– I decided to tackle my latest homemade challenge. I have made cupcakes, cakes, cookies, pizza dough and much more from scratch, but never have I made a frozen treat. Deciding which flavor ice cream to make was pretty easy.  Vanilla is the simplest and the most popular but I still wanted a little pizzaz , so I had my heart and taste buds set on french vanilla.

Whole milk, heaving whipping cream, vanilla beans, egg yolks, sugar, an ice cream maker (or kitchen aid ice cream attachment) and a lot of patience were all required. The latter is key because it take s a day to freeze the ice cream bowl to have properly churned ice cream, about a half day to let the custard mixture cool and another day to allow the ice cream to set up. in the freezer.  But in the end the ice cream was worth the wait. It was rich, creamy and super dreamy!

Not bad for my first try huh? I’ve become so comfortable making frozen treats I’ve tackled lemon sorbet and strawberry ice cream shortly after.

That brings the total to three frozen treats for me and one for my sister and her son Chad.  I can’t wait to start churning out some fun flavors AFTER I find a gym here in West Virginia.

Vanilla Bean Ice Cream (French-Style) from Annie’s Eats

Ingredients:
1 cup whole milk
¾ cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
1 tsp. vanilla extract

Directions:
Combine the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan.  Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod.  Heat over medium-high, stirring occasionally, until the mixture is warmed through.  Remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Pour the remaining cup of cream into a bowl and set a fine mesh sieve over the top.  In a separate medium bowl, whisk the egg yolks until smooth.  Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F).  Pour the custard through the mesh strainer into the bowl with the cream.  Stir in the vanilla.  Let cool slightly, then cover and refrigerate until completely chilled.  Remove the vanilla bean before churning.  Freeze in an ice cream maker according to the manufacturer’s instructions.

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