Summertime quickies are the best! ;)
It's summer....it's HOT....let's cool off ~
This recipe needs no introduction - spend the time to pull this together, and I promise you'll be grinning ear-to-ear :) Remember, this ice cream recipe is only a launching pad - you can morph the hell out of it by adding jam, nuts, broken cookies, peanut butter, chopped up chocolate - and instantly amaze everyone! Enjoy!
Sandy's Vanilla Ice Cream makes approx. 2 qts.5 egg yolks
1/4 cup sugar
2 cups heavy cream
1 1/2 cups milk, 2%
1 whole vanilla bean, split and scraped
1 cup white sugar
1 TBL. pure vanilla extract
1 pinch Kosher salt
In your KitchenAid mixer or a large bowl, whisk the egg yolks and 1/4 cup of sugar until the mixture reaches the ribbon stage (glossy and smooth).
In a 2 qt. sauce pan, gently heat the milk, cream, 1 cup of sugar, vanilla bean and its contents, and salt. Whisk constantly until mixture reaches 185° degrees. Take off heat and discard the vanilla bean.
Now, pour all of the ice cream base back into the sauce pan. Under low-medium heat, bring the base to 175° degrees, whisking constantly.
Place sauce pan in an ice bath and bring base to room temperature. Seal in a plastic food container, and refrigerate for at least 12 hours - however, overnight is best.
Now, it's time for your ice cream maker to do it's magic! Follow the instructions to your maker. The end result will be a very soft ice cream that then needs to be frozen as soon as possible!
After a couple of hours, there you have it...yummy homemade vanilla ice cream!! ;-)
Thanks for the QUICKIE (wink!), I'll see ya next week!