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Homemade Vanilla Ice Cream

January 26, 2011

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

There is nothing more smooth and creamy than homemade vanilla ice cream.  For years I ate ice cream from a container.  I did not know what I was missing until I made my own ice cream.  I will never eat store bought ice cream again not only because homemade ice cream is so good but also because I know exactly what is in it.  There is nothing worse than looking at the ingredients and either not know what the stuff is or not having it all listed.  Home made ice cream is simply cream, egg yolks, sugar and vanilla, four things, that is it!  I assure you that this is a simple procedure and after doing it once you will want to do it all the time and just keep it in the freezer for future use.  There are so many simple varieties of ice cream too but for today it’s simply vanilla!

For the Vanilla Ice Cream

How to prepare the vanilla cream custard

How to prepare the vanilla cream custard

1.  Ingredients for the Vanilla Ice Cream Custard

1 cup half and half

1 cup whipping cream

5 egg yolks

1/2 cup plus 1 tablespoon of sugar

1 1/2 teaspoons vanilla

To Prepare:

You will need a double boiler or a pot with simmer water and a bowl that will sit on top of the pot but not in the pot.  Keep the water simmering while you prepare the cream and egg mixture.

2. Combine the half and half and whipping cream together in  a pot and heat over medium heat until almost boiling, the cream will look frothy.  Remove from heat.

3. In the bowl of your electric mixer beat the egg yolks until light yellow and fluffy.

4. Scrape down the sides and then add the sugar beating well and scraping down the sides.  With the mixer on low or “stir” gradually add the heated cream mixture to the egg yolks.  Occasionally scrape the sides of the bowl.  If there are lumps in the mixture, strain them now before placing on the simmer hot water.

5. Once thoroughly combined place the bowl on top of the simmering water.

6. Stir the custard mixture constantly until it is thickened and coats the back of a wooden spoon.  Remove the thickened custard from the heat and continue stirring for a minute or so and then add the vanilla and stir to combine.  Allow this mixture to cool to room temperature and then cover and place in the fridge over night.

Final Steps in Preparing the Vanilla Ice Cream

Making the Vanilla Ice Cream

Making the Vanilla Ice Cream

If you do not have a Kitchen Aid attachment any ice cream maker will work just follow the manufactures instructions.

1. For the Kitchen Aid attachment you simply put the bowl in the freezer and when ready to use pull it out replace stainless steel bowl on your mixing stand secure in place, place a little cover over the whisk turner,

2. add your custard to the bowl place the paddle for the ice cream in the middle of the bowl lower the head of the kitchen aid and turn on to stir.

3. Allow the custard to churn until you reach your desired consistency.

4. Remove the prepared ice cream from the bowl and place it in an air tight container and either eat or freeze for use at a later date.

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

If you are looking for a way to get back to the basics in your life, start here, by making your own ice cream from scratch.  There is really something wonderful about being involved with the entire process of making your food.  The fact that YOU created something from all those individual ingredients to be consumed.  It is so different from simply going to a store and buying something, I think that that is the reason that homemade food tastes (or has taste) so much better than something out of a package or box.  There are so many other things that you can do with your own ice cream as well, such as, cappuccino tarts and milkshakes just to name a few.  This is the most wonderful tasting ice cream you will ever have, I promise!

Please check out the Sweet as Sugar Cookies blog, and their Sweets for a Saturday post, the above recipe is linked up with them!!

From our kitchen to yours,

Sydney Jones


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