Wednesday, November 2, 2011

Homemade Vanilla Ice Cream

I know ice cream is more of a summer staple than a fall one, but there is no law against making and eating ice cream after Labor Day, is there?

Homemade Vanilla Ice Cream

Serves 8

1 1/2 cup whole milk
1 1/2 cup heavy cream
1 fresh vanilla bean
4 egg yolks
1/2 cup sugar

Place the milk and the cream in a medium saucepan. Add the vanilla bean, split lengthwise - scrape the seeds in the milk/cream mixture for added taste. Heat over medium low heat until it reaches boiling point. Turn the heat off and let stand for 30 minutes for the vanilla to infuse.

Meanwhile, whisk the egg yolks and the sugar in the bowl of an electric mixer, until thick and pale yellow. Add the hot milk/cream mixture, a little at a time and mix gently.

Return the cream mixture to the sauce pan and cook over medium low heat, stirring constantly with a wooden spoon, for about 15 minutes, or until the mixture is thick enough to coat the spoon.

Transfer to a bowl and set over ice to cool.

When completely cold, transfer to your ice cream maker - remove vanilla bean -  and follow instructions.

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