I know I’m jumping the gun. I know that Spring isn’t even here yet. I know all of this. Still, I am craving ice cream. Cold and creamy served under delicious hot fudge, whip cream and nuts. Warm weather can’t get here soon enough. Until then, I’m cranking up the heat and eating ice cream pretending that it’s Summer already.
I use a recipe that is a cross between Alton Brown’s recipe and a Chowhound recipe. It’s a basic vanilla custard. It is fabulous on its own, or you can be adventurous and add other goodies as it mixes.
Homemade Ice Cream
6 egg yolks
2 cups half and half
1 cup cream
2/3 cup vanilla sugar
2 tsp vanilla extract
1 vanilla bean
1. Prepare a water bath in a large bowl. Set aside.
2. In a saucepan, heat half & half with the cream and the vanilla bean pod denuded of its interior until it simmers. Take off heat and set aside.
3. Mix egg yolks until lighter in another bowl. Add in vanilla sugar and the scraped out insides of the vanilla bean. Mix well. Temper the eggs with some of the cream mixture until the eggs are brought up to the same temperature as the cream mixture. Pour it all into the saucepan. Heat over medium-lowish heat for about 2-3 minutes or until it coats the back of a spoon or it reaches 170 degrees.
4. Pour the mixture back through a fine mesh strainer into the egg/sugar bowl and put it all into the water bath. Bring the custard down to room temperature. About 30-45 minutes. Put it into the fridge uncovered until it no longer forms condensation. Then cover and let sit in fridge for 4-6 hours or overnight.
5. Put into ice cream maker and follows the instructions for the machine.