So it’s the last week of Summer (if you subscribe to the belief that after Labor Day, it just seems wrong to head to the beach). Yup, leave it to me to wait until the last second to decide to do something sensible like make the season’s most appropriate dessert: Ice cream!
Yes, homemade ice cream! My amazing future sister-in-law got me the ice cream maker attachment for my stand mixer for my bridal shower, and I finally took the opportunity to break it out this weekend. Being a purist, my wonderful fiance wanted me to try something basic, something classic- and I was all too willing to oblige given that I’ve never made an ice cream custard before in my life! So off I went to find the perfect vanilla ice cream recipe.
One thing I have been paranoid about with making my own ice cream is that it will just taste… different from what you get in the store. And it does. By that I mean, it tastes so much better! Fresh, real ingredients (including some very expensive vanilla beans… I need a better hookup for those!), no creepy chemicals, and I’m fairly certain you can taste the looooove in every bite. I mean, look at the picture below. When’s the last time you saw real vanilla bean flecks in your ice cream?
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 2 cups heavy cream, divided
- 1 vanilla bean
- 6 egg yolks
- ¾ tsp vanilla extract
- Coarsely chopped chocolate chips (or any other mix-ins you might like)
- Prepare your ice cream maker according to manufacturer instructions, if needed. This might mean freezing your bowl for up to 15 hours beforehand!
- In a medium saucepan over low heat, add the milk, sugar, salt and 1 cup of the heavy cream. Stir until everything is incorporated and the sugar is dissolved. Using a sharp paring knife, slice the vanilla bean open lengthwise and scrape out the seeds into the pot. Add the shells of the bean as well and stir again. Cover the pot and remove from the heat. Let the milk mixture sit covered for 30 minutes.
- Whisk the egg yolks in a medium bowl. Slowly pour the warm milk mixture over the yolks while whisking constantly to incorporate. Pour this all back into the saucepan and heat up over medium heat, stirring every so often, until custard has thickened and coats the back of a spatula, and reaches a temperature of 175° on an instant read thermometer. Remove from heat.
- In a large bowl, add the remaining cup of heavy cream. Place a fine-mesh sieve over the bowl, and slowly and carefully pour the custard through the sieve and into the cream. Add the vanilla beans and the vanilla extract and stir to incorporate. Place bowl in an ice bath to cool the mixture down. Once cooled, cover with plastic wrap and store in the fridge for at least 8 hours.
- Once you’re ready to make and churn the ice cream, remove the vanilla beans from the custard and freeze according to the manufacturer’s instructions. If you are adding mix-ins such as chocolate chips, nuts, or fruit, add these within the final 5-10 minutes of churning (again, this may vary according to your ice cream maker). The ice cream will be soft serve at first, but if you like yours harder, freeze in an airtight container for an additional 2-4 hours to get that consistency. Enjoy!
Thank you Brown Eyed Baker for the delicious inspiration!
Now that I have the base down, I am so excited to experiment and try different flavors. My personal favorite ice cream flavor is mint chocolate chip… so you know that’s coming up!