Sharing a seriously fun love for food

Thick and Creamy Vanilla Ice Cream

Thick and Creamy Vanilla Ice Cream

It’s hard to beat a cold, creamy bowl of rich vanilla ice cream to offer some relief when the heat of summer arrives before summer. This will make you scream for ice cream!

Making homemade ice cream is much easier than the days of hand cranking a machine, dealing with rock salt and ice. I was honestly never a huge fan of homemade ice cream when I was a kid. It all seemed full of ice crystals, milky and not at all creamy. This is different. It’s ice cream as ice cream should be. Seeing those tiny specks of vanilla bean and you know that something wonderful awaits – the subtle fragrance before that spoonful leaves a silkiness on your tongue.

Really luscious ice cream starts with a custard base. This custard is made with over a half-dozen golden egg yolks gently cooked with half and half before real cream is added. Then a generous amount of pure vanilla paste, with its exotic aroma and flavor, is blended into the mix. All that’s left to do is chill and churn!

Plain or topped – this luscious ice cream makes the heat a bit more bearable!

Thick and Creamy Vanilla Ice Cream

1-1/2 cups half and half

7 extra-large egg yolks

1 cup sugar

¼ teaspoon kosher salt

1 cup heavy cream

1 tablespoon pure vanilla paste or pure vanilla extract

Pour the half and half in the top of a double boiler. Place over medium-heat until the half and half is very warm, just below a simmer, about 10 minutes. Stir the half and half occasionally to prevent the half and half from scorching.

Combine the egg yolks with the sugar and kosher salt in a medium-size mixing bowl.

Beat until the mixture is light yellow in color and thickened, about 2 to 3 minutes.

Slowly add about a cup of the warmed half and half to the beaten egg yolks and stir to blend together.

Using a ladle is an easy way to transfer the warmed half and half to the beaten eggs.

Continue adding about half of the hot liquid to the egg yolks then add the egg mixture to the double boiler.

Reduce the heat to medium-low and continue cooking stirring frequently to keep the mixture smooth and prevent the eggs from “scrambling”. Cook until the custard thickens slightly, about 15 to 20 minutes.

Remove the custard from the heat and allow to cool for about 10 minutes. Stir in the cream and the vanilla paste.

Lay a piece of piece of plastic food wrap directly on top of the custard then cover with another sheet of wrap. Refrigerate at least 3 to 4 hours or until well chilled.

Pour the chilled custard mixture into your ice cream machine and churn until the ice cream is set up, about 15 to 20 minutes.

Transfer to a container and freeze until you’re ready to enjoy!

Thick and Creamy Vanilla Ice Cream, courtesy of Preserving Good Stock

June 1, 2018
: Makes about a quart of ice cream

Rich and luscious. It’s ice cream as ice cream should be!

By:

Ingredients
  • 1-1/2 cups half and half
  • 7 extra-large egg yolks
  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla paste or pure vanilla extract
Directions
  • Step 1 Pour the half and half in the top of a double boiler. Place over medium-heat until the half and half is very warm, just below a simmer, about 10 minutes. Stir the half and half occasionally to prevent the half and half from scorching.
  • Step 2 Combine the egg yolks with the sugar and kosher salt in a medium-size mixing bowl. Beat until the mixture is light yellow in color and thickened, about 2 to 3 minutes.
  • Step 3 Slowly add about a cup of the warmed half and half to the beaten egg yolks and stir to blend together. (Using a ladle is an easy way to transfer the hot liquid to the egg mixture.)
  • Step 4 Continue adding about half of the hot liquid to the egg yolks then add the egg mixture to the double boiler.
  • Step 5 Reduce the heat to medium-low and continue cooking stirring frequently to keep the mixture smooth and prevent the eggs from “scrambling”. Cook until the custard thickens slightly, about 15 to 20 minutes.
  • Step 6 Remove the custard from the heat and allow to cool for about 10 minutes.
  • Step 7 Stir in the cream and the vanilla paste.
  • Step 8 Lay a piece of piece of plastic food wrap directly on top of the custard to prevent a film from forming, then cover the bowl with another sheet of wrap. Refrigerate at least 3 to 4 hours or until well chilled.
  • Step 9 Pour the chilled custard mixture into your ice cream machine and churn until the ice cream is set up, about 15 to 20 minutes.
  • Step 10 Transfer to a container and freeze until you’re ready to enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!