Monday, March 9, 2015

Vanilla Bean Ice Cream

I have been having too much fun playing with my new ice cream maker, which means we have really good home made ice cream in the freezer, but it's not so good for any attempt at healthy eating.  This vanilla ice cream is actually so good that we have made it twice in the last 2 weeks.  It tastes so much better than store bought ice cream and I love knowing that there are no questionable ingredients in it. 

2 cups whole milk
2 cups heavy cream
5 egg yolks
1 cup sugar
1 vanilla bean
1 tsp vanilla extract
pinch salt

In a medium pan, whisk together the milk, cream, salt, scraped vanilla bean and half of the sugar.  Bring to a boil.

While the milk is heating, combine the egg yolks and remaining sugar in the bowl of an electric mixer.  Beat until the mixture is pale and thick.

Once the milk has come to a boil, whisk about a third of the hot milk into the egg yolks.  Return the yolk mixture to the pan of milk, stir constantly over low heat until it thickens, should only take a few minutes.

Pour through a sieve and leave to cool.

When the custard is at room temperature, stir in the vanilla extract and refrigerate for at least 2 hours.

Pour the refrigerated mixture into the bowl of the ice cream maker (make sure the bowl has been in the freezer for at least 12 hours) and mix for 20 minutes, until thickened.  Transfer to an air tight container and freeze until ready to serve.

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