Can you see the vanilla bean specks on those frosty cold, ice cream scoops?
After cooking the custard to perfection and chilling the delicate concoction of creams, egg yolks and sugar – and oh yes, the delicacy that is a vanilla bean pod, in the refrigerator overnight, I cranked up the ice cream machine. I added an ice cream machine to my kitchen repetoire…over a year ago, but hadn’t used it yet! Now here summer is over and we’re into fall and I’m just barely playing with my new, but old toy.
Now this is an example of prime automation at it’s worse – on my part. My microwave, bread machine, and coffee maker have ruined me into timed auto pilot reliance. After initially turning on the ice cream machine by switching the knob to “ON” I waited…and waited for some sign that it was finished. There’s only two settings – “ON” and “OFF” After an hour and taking a taste of the ice cream still rotating and churning in this ice maker I’m finally realizing, it’s not turning off! Well, I’ll be doggone. It’s not timed! I’m feeling pretty ignoramus about now when Hubbs comes by and shares this tidbit jest with me…
“My Dad used to say that they used to make their own ice cream until they realized, it’s just easier to buy it.”
BOOOOO!
However, there is something to be said about good, homemade ice cream and flavor combinations and fresh ingredients you can add and design all your own. Isn’t that the beauty of and tender-loving-care that is “homemade”?
So was it worth the effort, refrigerator time, ice cream maker time and freezing time? You betcha it was worth it. My first experience making and tasting…homemade ice cream and I don’t mind sharing that it turned out delicious with the most exquisite flavor of vanilla! If you’ve never made homemade ice cream before, you’ll be amazed of how few ingredients are used (rich creams, egg yolks and sugar, mind you). The texture is nothing like I’ve had from store bought and it is much richer.
I’m sharing this recipe from the Williams-Sonoma Collection: Ice Cream
- Plan ahead when making homemade ice cream. Depending on the method and recipe, there can be refrigerating and freezing time required, in addition to any cooking of base ingredients.
- Anticipate in what type of freezer-safe container you’ll be storing your finished ice cream in.
- It’s easier to separate eggs when they’re cold.
- This recipe calls for 6 egg yolks. Leftover egg whites can be stored in a tightly sealed container for up to 7-10 days. Plan a dish or dessert around the 6 egg whites you’ll have leftover.
- I used the Cuisinart 2 Quart Frozen Yogurt-Ice Cream & Sorbet Maker.
Makes about 1 quart or 32 ounces
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup + 2 tablespoons sugar
In a heavy saucepan, combine milk and 1 cup of the cream.
Using the tip of a sharp knife, scrap the seeds from the vanilla bean into the milk mixture. Add the vanilla bean also, to the milk mixture. Cook over medium heat until small bubbles form around the edges of the saucepan – about 5 minutes.
Combine the egg yolks, sugar and remaining 1/2 cup of cream in a bowl. Whisk these ingredients until the mixture is smooth and the sugar dissolves in the egg yolk/milk.
Remove milk mixture from heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture – whisking constantly until it is smooth. Pour egg mixture into the saucepan and cook over medium heat, stirring constantly with a wooden spoon – keeping custard at a low and constant simmer. Continue until it is thick enough to coat the back of a spoon, about 4-6 minutes. Do not let custard boil. Strain through a fine mesh sieve into a bowl and discard the vanilla bean.
Place bowl with cooked custard in a larger bowl that’s been filled half-way with ice water and ice cubes. Gently stir until cooled. Cover with plastic wrap, pressing the wrap directly on the surface of the custard to prevent skin from developing. Refrigerate until chilled at least 3 to 24 hours.
Pour the chilled custard into an ice cream maker and freeze according to your machine’s instructions. Transfer ice cream to a freezer-safe container with a cover and freeze at least 3 hours or up to 3 days before serving.
Enjoy your homemade Vanilla Bean Ice Cream!
Sandi says
So fresh looking!
Mindy says
You can try all kinds of combinations with an ice cream maker that you can’t find in store. A friend once came over with vanilla-gingerbread ice cream. Goodness, it was delicious.
Beth Michelle says
Vanilla bean ice cream is my all time favorite. I remember always ordering it as a kid at the ice cream place by my house. Nothing beats homemade however.
Stephanie @ okie dokie artichokie says
Homemade ice cream is the best! I refrigerate my mixture overnight as well — I think it captures the flavor of the vanilla bean more intensely. I made so much ice cream this past summer. The sound of it churning has somehow become very comforting to me! 🙂 Hm, now that it’s getting cooler, ice cream alone doesn’t sound as good but maybe turning it into an affogato?! Mmm…
Sylvie @ Gourmande in the Kitchen says
Might be easier to buy it but it’s no where near as good that way! I’m with you on the homemade kind being worth the effort.
Anita Menon says
Ice cream for me works all round the year. I love the classic vanilla flavour. I hope to buy an ice cream maker soon to dish out beautiful ice cream such as yours
Tara @ The Butter Dish says
Christina, I love this blog more and more! I can’t figure out if it’s your recipes, photos or just the cute and elegant design.
Perhaps it’s all three.
How did you add that adorable “Teeny Notes” section on your posts? I just LOVE it!! My whole blog needs a new design. I think I’ll collect some of your ideas. ☺
Next up is an ice cream maker. I so want one!
Cristina - Teenie Cakes says
Tara – Thank you so much for the lovely compliment, it really means a lot to me xoxo
The Teenie Notes section w/the little pencil is an image I add when including my notes, manually added. 🙂
Juliana says
Cristina, since I just got an ice cream maker this Summer I still yet have to try to make a real ice cream…your vanilla ice cream looks delicious, love the vanilla beans.
Hope you are having a fantastic week 🙂
Stephanie @ Eat. Drink. Love. says
This ice cream is fabulous! There is something about vanilla bean ice cream that makes it so much better to me than “fancy” ice creams!
Angie@Angiesrecipes says
Awesome clicks!
The ice looks gorgeous!
RavieNomNoms says
This is SOOOO gorgeous! Really…your photos are fab
Tina@flourtrader says
I say boo also! It may be easier to buy, but nothing beats homemade and I do not think it is all that difficult. Vanilla ice cream goes so well with so many things and tasted great just by itself when you want the pure flavor. Your ice cream looks divine-great pic
Georgia @ The Comfort of Cooking says
This is such a lovely vanilla bean ice cream, Cristina! I’m really learning to appreciate it more as an adult. Thanks for sharing your recipe. Beautiful photos, too!
Joy says
Great recipe.
Sandra says
I surely did see those specks, they were winking at me! So glad treats like this don’t have to be seasonal.
Cristina - Teenie Cakes says
Me too Sandra…you’re so right that ice cream isn’t a seasonal treat 🙂
Blog is the New Black says
I JUST got an ice cream maker. I was hoping to make vanilla bean my very first recipe- to serve with pie, of course! 😉
Cristina - Teenie Cakes says
But of course – ice cream served with pie…I think that’s why ice cream was invented so that it could be served w/pie. 🙂 [Seriously, there’s nothing like a good vanilla ice cream served with pie that has the perfect crust! 🙂 ]