It’s summer!  Which means there should be some ice cream in your summer evenings, especially with soaring temperatures.  Watching the prices of ice cream soar made me question why I was buying it.  And then looking at the ingredients of even “quality” ice cream, again, made me wonder why I was buying it.  We have an ice cream maker – we’ve had it for quite a while.  I’ve made ice cream in it quite a few times, but for some reason, I thought that you should eat the ice cream the day you made it.  I was never quite satisfied with the outcome – not because it didn’t taste good, but because it was too soft.  And then I actually followed a homemade ice cream recipe ALL the way through and discovered a few tricks to making good ice cream at home.  First, you should thoroughly chill (like refrigerate overnight) the ice cream base before you ever put it in the frozen bowl of the machine.  And second, once you make it in the machine, you should transfer it to a container and freeze overnight.  Wa-la!  Delicious homemade ice cream. 

Ok, we all know the best homemade ice cream starts with a good vanilla base.  I have two to share with you, depending on what you like in your vanilla ice cream.  These recipes give you the canvas to then top or create sundaes in any way you enjoy.

The first recipe “custardy vanilla ice cream” is rich, creamy, and chewy reflecting the addition of egg yolks in the recipe.  Don’t worry, the eggs are brought up to 170F so are cooked properly.  If I had to pick one, this is my favorite vanilla ice cream.

The second recipe “pure vanilla ice cream” is a simple, clean, creamy vanilla ice cream.  If you want pure, clean vanilla goodness to compliment a cobbler, pie, or not interfere with specific sundae toppings this is it!

Both recipes are delicious and will last in the freezer for some time.  So you should really try both and let me know which is your favorite.

Yield: 1 1/2 Quarts

Custardy Vanilla Ice Cream

This vanilla ice cream is rich, creamy, and chewy reflecting the addition of egg yolks. If I had to pick one, this is my favorite vanilla ice cream recipe!

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Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup sugar
• 1/8 TSP salt
• 6 egg yolks
• 1 TSP pure vanilla extract

Instructions

In a small saucepan, simmer heavy cream, milk, sugar, salt, and vanilla until sugar dissolves, about 5 minutes. Remove the saucepan from the heat. In a separate bowl, whisk egg yolks. While whisking constantly, slowly whisk about one-third of the hot cream in to the yolks, the whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170F on an instant-read thermometer).

Next, strain the ice cream base through a fine-mesh sieve into a bowl. Cool to room temperature and then cover and chill at least 4 hours or overnight. Make the ice cream in the machine of choice. Place in an airtight container and freezer overnight for best results.

Notes

Inspired by: NY Times Cooking

Yield: 1 1/2 Quarts

Pure Vanilla Ice Cream

This is a simple, clean, creamy vanilla ice cream that's a great compliment to a cobbler or pie, not interfering with the star of the dessert.

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Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• pinch of salt
• 1-2 TSP pure vanilla extract

Instructions

Using a saucepan, combine all the ingredients and cook over medium heat, whisking occasionally. Remove from the heat, just before the mixture comes to a boil. Transfer the ice cream base to a bowl and cool to room temperature. Cover and refrigerate for at least 4 hours, but preferably overnight.

Pour the mixture into the ice cream machine of choice and process until it forms the texture of soft serve. Transfer the ice cream to an air tight container and freeze overnight.

Notes

Inspired by: Molly Moon's, Seattle