Yes, it is summer and we all scream for ice cream. Typically I cook based on what ingredients I have in the fridge or pantry. This time I decided to try a recipe because I had the equipment to do it. I am the recent owner of a Kitchen Aid ice cream maker so of course I had to try making homemade ice cream for the first time. A friend passed along this true vanilla ice cream recipe, which requires less egg yolks than what most recipes call for. I used vanilla extract instead of a vanilla bean, because it’s what I had in the pantry and it worked fine. Caution, your home will be infused with the scent of warm, comforting vanilla after you try this recipe. Enjoy!
1.5 cups heavy cream
1 cup whole milk
1/2 cup white sugar, divided
1 vanilla bean or 1 teaspoon of vanilla extract.
5 egg yolks
Combine 1 1/2 cups of heavy cream, 1 cup of whole milk, 1/4 cup of sugar and a pinch of salt in a medium saucepan. Split vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon of vanilla extract). Bring the mixture just to a simmer, stirring to dissolve the sugar. Remove from heat. If using a vanilla bean, cover; let sit for 30 minutes. Whisk 5 large egg yolks and a 1/4 cup of sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup of the warm cream mixture. Whisk the yolk mixture into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process the custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
Tip: If you have a bag of oreo or chocolate chip cookies lying around, try crushing them up and stir them into the ice cream mixture before removing from the ice cream maker.