Simple Summer Fun: Homemade Vanilla Bean Ice Cream

When I was a kid, my mom would make homemade ice cream every weekend in the summer when we would go to the lake. I'd watch her cook the custard for the ice cream and remember turning the handle to freeze it when I was really young. We'd all take turns cranking for what would seem like hours. Years later, I would help Mom pack the ice and ice cream salt around the container of our electric ice cream maker and even though we didn't have to crank anymore, it still took forever before we'd get that gorgeous, creamy vanilla or fresh peach ice cream.  

Here's the base ice cream recipe my mom used for her homemade ice cream. She always used vanilla extract but I prefer to use the vanilla bean... so much more flavor.

HOMEMADE VANILLA BEAN ICE CREAM

Makes one quart

2 cups heavy cream (you can substitute Half and Half if you want to)

2 cups whole milk

1 cup sugar

1 vanilla bean, split and the seeds scraped

10 egg yolks, beaten

Add the cream, milk, and sugar to a large saucepan. Over medium heat, stir the mixture constantly with a wooden spoon and bring it to 120 degrees. (about 10-12 minutes and the mixture thickens)

Next, temper the egg yolks with the hot mixture. Add the hot mixture to the eggs gradually by whisking 1/2 cup of the cream mixture to the eggs. Repeat two or three more times until you have tempered the yolks. Whisking constantly, add the yolk mixture back into the remaining cream mixture in the pan. If you do this step too quickly, you will cook the eggs with the hot mixture. Add the vanilla beans and the pod. Switch back to a wooden spoon and continue to cook the mixture carefully until it comes to 180 degrees- take care not to allow the mixture come to a boil. Immediately remove from the heat.

Cool completely, stirring frequently. Cover with plastic wrap and put in the refrigerator at least eight hours or overnight. It is even better if you allow the mixture to chill overnight. That way, the flavors have a chance to develop completely before you spin the ice cream. Remove the vanilla bean pod before you freeze the ice cream.

Note: Make sure to chill completely or the ice cream will not freeze. You can chill the mixture down using an ice bath; simply fill a large bowl with ice, water, and salt. Put the pan with the ice cream mixture in it, taking care not to allow water to get in. Stir frequently until the mixture is cold.

Spin the ice cream according to your ice cream maker's instructions. The ice cream never freezes completely so it's best to spoon it into a container and put in the freezer for an hour to harden before serving. If you like a soft-serve consistency, eat it right out of the ice cream maker like I do. 

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