It’s hot outside, y’all. (As if you haven’t noticed, huh?)
When we moved to Colorado last summer, I was so excited for winter. I wanted snow and lots of it. And it didn’t happen. Sure, we got snow – like 3 times – but it melted almost immediately and left me so disappointed. I’m ready to just forget about how lame winter was and focus on how bright/hot/amazing the sun is here.
So I made ice cream. And I’m going to make something frozen every week until
I get tired of it it gets cold again. Frozen Fridays – you can’t even handle how clever I am, right?
This week I made Vanilla Bean Ice Cream. I’ve made so much ice cream in the past few years but for some reason, I’ve always skipped over vanilla recipes despite it being my favorite. I am so happy I finally broke down and made it!
I really doubted that a homemade vanilla could be a whole lot better than a store-bought but oh my gosh, it’s a thousand times more amazing.
I use vanilla bean paste (found it at Home Goods on the cheap!) but you can scrape out a vanilla bean if you have those instead. You can even do vanilla extract if you really want. It will be delicious no matter what you use!
- 1 cup milk
- ½ cup sugar
- 2 cups heavy whipping cream
- pinch of salt
- 1 teaspoon vanilla bean paste
- 6 large egg yolks
Warm the milk, sugar, heavy whipping cream, salt, and vanilla bean paste in a heavy-bottomed pot over medium heat just until it starts to bubble.
While the milk mixture is heating, whisk together the egg yolks. Once the milk starts to bubble, slowly stream in about 1 cup of the milk while whisking constantly. Pour the egg yolk mixture into the pot you used to heat the milk.
Heat the mixture over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Pour the custard through a fine mesh strainer and into a large bowl. Chill the mixture.
Churn in ice cream maker according to manufacturer instructions. Store in freezer.