Vanilla Bean Ice Cream

It’s been six months now since I left my job of ten years to embark on a new path.

Not only has it been a totally crazy blur, it has been an amazing ride. I’ve learned so much at my new job both about my industry and about my life. Travel has become a major part of my work life and for that reason, I haven’t been able to get wild and crazy in the kitchen lately.

Since my brother gave it to me for Christmas, I have been DYING to play around with my ice cream maker attachment for my stand mixer. I’ve contemplated all the crazy combinations I would make like raspberry with chocolate chips and vanilla wafer crumbles or pistachio with bacon.

But alas, when it came time that I had time, I realized I need to crawl before I could walk. It became clear that I needed to tackle something that was pretty simple before I went and got crazy with expensive ingredients and silly techniques.

And while I can’t wait to get crazy with frozen treats, I highly recommend trying this home made vanilla classic. Everything is better homemade!

You will need…

3 cups half-and-half

½ cup sugar, heaping (not leveled off the top)

8 egg yolks

1 vanilla bean, split lengthwise

Start by scraping the seeds out of the vanilla beans and adding the seeds and the pods to a medium saucepan.

Add the half-and-half and sugar to the saucepan with the vanilla. Bring to a simmer over medium heat and stir until the sugar is dissolved. When the sugar has dissolved, cover with a lit and let steep off the eat for 30 minutes.

In a large stainless-steel bowl, whisk the egg yolks. Very gradually, whisk in ½ cup of the hot cream.

Once the ½ cup is incorporated, slowly whisk in the rest of the cream.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard chickens. About 10 minutes. The custard should be thick enough that it coats the back of a spoon.

Strain the custard into a large stainless-steel bowl that is set in an ice bath and discard the vanilla beans.

Stir occasionally until the custard is thoroughly chilled. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.

Churn until the ice cream is set but not hard. It should be the consistency of soft serve.

Pour into an airtight container and freeze for 2 to 3 hours.

Serve solo or with your favorite apple pie.

Love and Beer Floats

Angela  

Vanilla Bean Ice Cream

3 cups half-and-half

½ cup sugar, heaping (not leveled off the top)

8 egg yolks

1 vanilla bean, split lengthwise

Start by scraping the seeds out of the vanilla beans and adding the seeds and the pods to a medium saucepan.

Add the half-and-half and sugar to the saucepan with the vanilla. Bring to a simmer over medium heat and stir until the sugar is dissolved. When the sugar has dissolved, cover with a lit and let steep off the eat for 30 minutes.

In a large stainless-steel bowl, whisk the egg yolks. Very gradually, whisk in ½ cup of the hot cream.

Once the ½ cup is incorporated, slowly whisk in the rest of the cream.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard chickens. About 10 minutes. The custard should be thick enough that it coats the back of a spoon.

Strain the custard into a large stainless-steel bowl that is set in an ice bath and discard the vanilla beans.

Stir occasionally until the custard is thoroughly chilled. Pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.

Churn until the ice cream is set but not hard. It should be the consistency of soft serve.

Pour into an airtight container and freeze for 2 to 3 hours.

Serve solo or with your favorite apple pie.