Holly did such a great job on Thanksgiving this year! Pretty much everything was made from scratch- even the ice cream! When I got to California, I tried to help as much as I can (making everything by yourself is no fun!), so David and I took over making the ice cream. You guys- it was so so good! Holly served it over homemade apple pie and chocolate chip cookie crumbles. I was so full from the meal, but I had to eat this stuff!
We used our Kitchen-aid ice cream maker attachment, but any ice cream maker would work! Make sure to freeze the bowl of your ice cream maker the night before! Also, if you’re looking for a little less labor intensive ice cream making- try this recipe!
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 6 large egg yolks
- 1 vanilla bean
- 1/4 teaspoon salt
1. Combine 2 cups heavy cream & 1 cup whole milk in a saucepan. Add vanilla seeds & pod (use knife to make a slit- then the flat side to scrape out the seeds). Bring the mixture to a simmer.
2. Whisk together 2/3 cup sugar, 1/4 teaspoon salt & 6 egg yolks in the a mixer.
3. Once the cream / milk mixture is simmering, SLOWLY pour the mixture into the eggs. If you do not do this slowly, the eggs will cook- yuck! Drizzle it in very slowly.
4. Once combine, return to saucepan and heat over medium heat until the mixture reaches about 170 degrees (six to 8 minutes).
5. Once the mixture reaches this temperature, remove the vanilla pod & pour mixture into a metal bowl & place the bowl into an ice bath. Let cool.
6. Refrigerate until ready to churn. Follow instructions on ice cream maker. Mixture can be made ahead up to 2 days.
After churning, we put ours into the tupperware and into the freezer. The tupperware was wide enough to make it easy to scoop. Putting it in the freezer also helped for the perfect consistency!
Enjoy! I found this cool chart about making different flavors from this base- I want them all! Sorry about the lack of finished product pictures- we all were too ready to eat!
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