Back in January I set a goal to use my ice cream maker more this year, but I pulled it out of the closet a bit earlier than expected. You see, my husband had his wisdom teeth taken out on Friday, so that means for the next week he'll be having lots of soup, smoothies, mashed potatoes, and ice cream. And since he needs to avoid anything with seeds (goodbye, strawberries), I decided on the ultimate ice cream classic: vanilla.
The beauty of this recipe is the method. It lends itself to any flavor you'd like (try cocoa powder, espresso or fruit puree), and because it's egg-based, it tastes extra creamy, like the ice cream you'd buy in the store. Andrew couldn't have any, but I crumbled some amaretto cookies on top of my bowl for extra crunch and it was absolutely delicious.
Vanilla Ice Cream
Recipe courtesy Everyday Food
Makes 1 1/2 quarts
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
2 teaspoons pure vanilla extract
2 cups heavy cream
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream and vanilla. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).