grandma’s vanilla ice cream
I remember my grandmother making ice cream from snow when I was little, she used one of those old fashioned hand crank machines that required rock salt and lots of ice. I, along with my cousins, watched the machine as it churned and churned and I remember how happy the creamy confection made all of us as we ate from the bowl.
Since today is the official kick off to summer, I thought it was time for some homemade ice cream! Don’t roll your eyes, it’s truly not that hard, all you need are an inexpensive ice cream maker, a good ice cream scoop, five (5) simple ingredients, and a good old-fashioned recipe.
Homemade Vanilla Ice Cream
2 cups whole milk
2 cups heavy cream
¾ granulated sugar
6 large egg yolks, at room temperature
1 vanilla bean plus 1 tsp. vanilla extract
With a paring knife, split and scrape the vanilla seeds from the vanilla bean. In a saucepan, bring to boil the vanilla seeds, vanilla bean, milk, and cream over medium high heat. Cover, remove from the heat, and steep for 30 minutes.
After 30 minutes, warm the cream mixture over medium heat, stirring as needed. Once the mixture boils, turn off the heat.
In a medium bowl, combine the sugar and egg yolks and whisk until thickened, about 5 minutes. Next to temper the egg mixture, while whisking the eggs drizzle in a ½ cup of warm cream. Once tempered, pour the egg mixture into the saucepan with the rest of the warm cream and whisk to combine. Over medium heat, cook the combined egg and cream mixture, stirring now with a rubber spatula, until the custard thickens, approximately 8-10 minutes.
Using a mesh strainer set over a bowl, strain the custard, stir in the vanilla extract, cover and chill for at least 2 hours or overnight. Freeze the custard in your ice cream maker according to manufacturer’s instructions. Makes 1 quart. Enjoy!
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