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    Vanilla Ice Cream

    Source of Recipe

    From "The Homemade Ice Cream Recipe Book" by Robin Donovan

    Recipe Introduction

    "This is the simplest, most straightforward custard-based ice cream there is, but don't even think of calling it boring. Vanilla's flavor is floral, fruity, and deep—and certainly not bland. It shines in this rich, creamy ice cream, which is ideal in sundaes, banana splits, and ice cream sandwiches or as a topper for everything from chocolate cake to peach-blackberry crisp."

    List of Ingredients

    ◦ 2 cups heavy cream
    ◦ ½ cup plus 2 tablespoons sugar
    ◦ 6 large egg yolks
    ◦ ¼ teaspoon kosher salt
    ◦ 1 cup whole milk
    ◦ 1 ½ teaspoons vanilla extract

    Recipe

    Fill a medium saucepan about half full with water and bring to a simmer over medium heat. Set a medium heatproof mixing bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.

    In the bowl over the simmering water, whisk together the cream, sugar, egg yolks, and salt. Heat the mixture, stirring constantly to avoid scrambling the eggs, until it thickens enough to coat the back of a wooden spoon and registers between 170° and 175° F on a candy thermometer, 6 to 8 minutes.

    Set a fine-meshed sieve over a second medium heatproof mixing bowl and pour the custard mixture through the sieve into the second bowl. Remove the sieve (discard any solids) and mix in the milk and vanilla. Stir the mixture for about 5 minutes, until cooled. Cover and refrigerate for at least 2 hours.

    Once the custard is thoroughly chilled, transfer the mixture to the freezer bowl of your ice cream maker. Freeze for 20 to 30 minutes according to the manufacturer's instructions, until the mixture is the texture of soft-serve.

    Transfer the mixture to a freezer-safe storage container and freeze for at least 2 hours, or until it reaches the desired consistency.

    Makes 1 quart





    ❧ Tip:
    This is a great base recipe for adding mix-ins to. Add chocolate chips, swirls of chocolate or fudge sauce, toffee chips, or crushed hard candies like butterscotch or toffee.

 

 

 


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