Just before Father’s Day, we discovered whipping cream was on sale for almost 50% off. Mom had given me a coupon for a free 2 dozen eggs. So we decided that we should make homemade ice cream to share.
Making homemade ice cream is a special treat! Be sure to start it early, because the custard base needs to cool down before adding the final ingredients. It is not very difficult to make, but do not rush or use high heat. It is often more expensive than store bought, but you can control how many “strange” ingredients you are eating. Plus, I think it tastes a lot better!
- 16 egg yolks
- 2 cup granulated sugar vanilla sugar if available
- 4 cup whole milk
- 4 cup heavy cream
- 1 vanilla bean opt
- 8 tsp vanilla extract
- Be sure to start this recipe the night before or early morning of the day you want ice cream.
- In a small sauce pan, heat milk and vanilla bean, if using, over medium-low heat until it just begins to simmer. Do not stir.
- In medium saucepan combine egg yolks and sugar whisking until light yellow in color and well combined.
- Slowly add warmed milk to egg and sugar mixture, stirring constantly.
- Do not rush this or eggs will cook.
- Heat mixture just until it reaches 165º F; do not allow it to come to a boil.
- Remove it from heat.
- Remove vanilla bean, if using.
- Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F or overnight.
- When custard base is ready, stir in the heavy cream and vanilla extract.
- Pour into ice cream maker and process according to ice cream maker’s instructions.
Optional: Add 20-25 crushed sandwich cookies or 1 cup chocolate candy during last 5-10 minutes of mixing in ice cream maker. Stir in 4 cups pureed strawberries or favorite fruit just before refrigerating.