I love making ice cream; in particular, vanilla ice cream. Vanilla ice cream starts with a custard type preparation, meaning eggs and sugar combined and heated, then everything is churned in an ice cream maker. Give this a try and you’ll homemade ice cream all weekend!
- 2 cups heavy cream, preferably organic and not ultra-pasteurized
- 2 cups half-and-half, preferably organic, or 1 cup additional heavy cream plus 1 cup whole milk
- ½ vanilla bean, split lengthwise and seeds scraped out with the tip of a sharp knife, or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
- 1 cup granulated sugar or 3/4 cup light corn syrup, more to taste
- ½ teaspoon salt, more to taste
In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to an airtight container and let freeze until hard.
Adapted from: NY Times Cooking (https://cooking.nytimes.com/recipes/1017613-easiest-vanilla-ice-cream?join_cooking_newsletter=false&login=google)