Everyone needs classic recipes in their lives. This vanilla ice cream is definitely a must and worthy of the classic title. As my 16 month old daughter looks at this picture she’s humming “mmmm…. mmmm” with a tiny smile on her face. She knows a good thing when she sees it. My mother in law deemed this one of the best ice creams she’s ever eaten. I agree, it is so much better than anything you will ever get in the freezer section.
If you don’t have an ice cream maker, no fear. David Lebovitz (the king of ice cream) has a great tutorial on making it by hand. I’ve done it this way and, while it takes more work, it’s a fun project when you’re in the mood.
I got an ice cream maker for my birthday this year. It’s one of my all time favourite presents. I love ice cream but have always found the store-bought ice creams make me feel a little sick after. Not so with homemade ice cream. I know exactly what’s going in, so there’s no aching teeth or tummy aches.
With the hot weather approaching (or already here) vanilla ice cream is a great thing to have on hand in the freezer. It goes well with virtually every dessert and can cool off your day in an instant. We enjoyed sandwiching ours with ginger crinkle cookies. They were bliss.
Get this classic in your life. It’s more than worth it.
Vanilla Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch salt
- 2 cups heavy cream, divided
- 1 vanilla bean, split and seeded
- 6 large egg yolks
- 1 teaspoon vanilla extract
Put milk, sugar, salt, 1 cup cream and vanilla bean (with seeds) into a medium saucepan. Heat through just until steaming. Remove from heat, cover and let steep for 30 minutes.
Pour the remaining 1 cup cream into a medium-sized bowl. Set a fine mesh strainer over top. Set aside.
Fill a large bowl, or your sink, partway with ice water. This will be to cool down the custard quickly once it’s cooked.
To make the custard: Whisk together egg yolks. Slowly pour warm milk into the eggs, whisking constantly, until smooth. Pour mixture back into the saucepan. Set over medium heat, cook the mixture, stirring constantly, until it coats the back of the spatula (you should be able to draw a visible line with your finger). Remove from heat and pour through the sieve that you set over the cream. Put the bowl into the ice bath (making sure the ice water only goes partway up the sides of the bowl) and allow to cool, stirring often. Once cooled, stir in the vanilla extract and place the vanilla bean back into the mixture. Cover and refrigerate 8 hours or overnight.
Once your ready to make the ice cream, remove the vanilla bean from the custard and freeze in your ice cream maker according to manufacturers instructions.
Makes approximately: 1 quart
Adapted from The Perfect Scoop.