Tuesday, May 12, 2015

Homemade Vanilla Ice Cream

So on Sunday I decided I wanted to try to make some ice cream. I bought a vanilla bean on Saturday to have because I've seen them used on cooking shows and I wanted to try it. And I did and today I tried the ice cream. It is good, and I will use that recipe again. And I will continue to use real vanilla beans from time to time, but because they cost a bit more than vanilla extract, it won't be in everything I make. For special occasions, though, worth the extra cost!!

Image result for cuisinart ice cream maker

The ice cream freezer I use is made by Cuisinart. I have had it for years, and have not used it in years. The freezer bowl goes in the freezer at least 24 hours before you want to use it, no salt or ice is required. The paddle fits inside and turn it on and in about an hour or so, you will have ice cream. These can be bought at Macy's and Dillard's I know. I don't have an old fashioned ice cream freezer that uses ice and rock salt. I might get one of those this summer though. 

Homemade Vanilla Ice Cream
by Ree Drummond

   1 whole Vanilla Bean, split and scraped
   3 cups half and half
   2 cups sugar
   8 or 9 egg yolks
   3 cups heavy cream

Heat half and half with the sugar in a saucepan over low heat, add the scraping from the vanilla bean to this mixture and then place the remainder of the bean into the mix. Remember to remove and discard the bean after heating. 
Beat the egg yolks until pale yellow and thickened. You may use a mixer if you wish, it takes a few minutes by hand. Then, after the hot mixture is ready, temper the eggs by slowly adding half the hot liquid, a little at a time, to the beaten eggs, whisking slowly while adding. After you have added about half, pour the egg mixture into the hot mixture and cook slowly over low heat until it thickens. Strain through a fine mesh strainer and pour into the heavy cream. Stir well to incorporate. 
Chill mixture completely and freeze in an ice cream freezer until thick. You may eat this, but it is very soft. You can put it into a freezer safe container and freeze about 6-8 hours until firm. Enjoy! It is good. And it has flecks of vanilla throughout like Breyers Vanilla Ice Cream. It is good. 

Link to Pioneer Woman blog post with the ice cream recipe. There are photos and step by step instructions. 

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