But earlier this spring we were looking for a new toaster and I saw a whole shelf of ice-cream makers. My eyes scanned the shelf until the one at the very end held my gaze ! It was regular priced at $79.00 but marked down to $24.99 ... OK, that's a deal !! right ?
So yes.. it found it's way home to my kitchen !
I love ice-cream ! And if I go into an ice-cream shop with 2 million flavours to choose from, what will I order ? Of course - VANILLA !
So I appreciate a good vanilla ice-cream... it has to taste juuuussst right and have that perfectly smooth creamy texture that melts in your mouth! It also has to have the right shade of colour - not pastey white, not sickly yellow.
My recipe meets the above stated standard. It can be just a starter for those of you who love any-flavour-but-vanilla.
When the ice-cream is almost set in the ice-cream maker, add fresh berries, chocolate syrup, crushed candy bars or whatever will satisfy your personal ice-cream flavour craving.
Vanilla Ice Cream
- 1 cup milk
- 1/2 cup sugar
- 2 egg yolks
- 2 tsp vanilla extract (real or artificial, because its cooked it doesn't make too much difference)
- 2 cups whipping cream
- For the cooked custard place milk, sugar, egg yolks and vanilla in a heavy saucepan or the top of a double boiler. Bring to a soft boil and cook for a couple of minutes.
- Chill in refrigerator until completely cold.
- Remove from fridge and add 2 cups whipping cream , stir and pour into 'frozen' ice-cream maker bowl. (make sure the bowl was in the freezer for at least 24 hours - I store mine in the freezer for handy stand-by ready)
- Let the ice-cream maker process the ice-cream until ice-cream is firm -- different makers may vary on the firmness of the ice-cream. If it is too soft just scrape into container and put in freezer until completely firm.
- Serve as desired.
mmm... wish I could reach through the screen and taste. Vanilla is my favourite!
ReplyDeleteI've used a similar recipe with great success. The only difference is my recipe calls for cooking the whipping cream with the milk mixture. Is there an advantage to adding the whipping cream later (other than it doesn't take as long to cool down)?
ReplyDeleteI think that is probably the advantage -- the fact that it doesn't take as long to chill the custard. Many ice-cream recipes don't cook the custard at all but I find that the ice-cream is much nicer if the custard is cooked but I don't see a reason to cook the cream . So yes.. the advantage being less time needed for cooling and also maybe end texture.
DeleteI have an ice cream maker that I use all summer, it came with a recipe book, but the vanilla doesn't stand a chance beside your recipe, yup, making this.
ReplyDeleteNow you have made me crave homemade ice-cream!! I am going to try this. Would you end up with about 3 cups of ice-cream? Thanks so much for the wonderful recipe (and the wonderful website).
ReplyDeleteYes.. you are right ... you end up with about 3 1/2 cups of ice-cream.
DeleteHmm, I didn't know you can have the custard uncooked? I've always used cooked custard on mine, loved topping my vanilla icecream with hot blueberry syrup. Yum!
ReplyDeleteMmmmm - nothing tastes like homemade ice-cream! I usually use a whole vanilla bean in the custard and it's our favourite flavour too. I just made some Lavender & Honey Ice-Cream last week and it was good but Vanilla is still my favourite.
ReplyDelete