My husband is the best gift giver. I should maybe stop telling people this because apparently he’s started to feel some performance anxiety around my birthday and Christmas, which unfortunately for him, are only a week a part. But I have to say, he’s done wonderfully again this year. He’s given me a gift which in a way is a gift for everyone I know.
For my birthday this year, I got a an ice cream maker attachment for my Kitchen Aid mixer. I was so so so excited. I’ve been wanting one of these for years. Even though you can make perfectly delightful ice cream without a machine, it’s not quite the same. But now, with a little pre-planning, I can make any kind of ice cream or sorbet that I want in my very own kitchen. The possibilities are dizzying. Please send your recommendations for your favorite ice cream recipe books, then come over for a cone.
We started off with a classic, Vanilla Ice Cream. If you think vanilla is plain and boring, just get out now. If you’re using good vanilla extract, of if you’re feeling fancy, real vanilla beans, your ice cream is going to be awesome. Vanilla is actually one of my favorite scents and flavors.
Making your own ice cream is easy as long as you have the proper equipment. In addition to an ice cream maker, you’ll need a candy thermometer and a fine mesh sieve. Everything else you should definitely have in your kitchen already. And use the thickest, most luxurious cream you can find, along with whole milk. Higher fat content keeps your ice cream super smooth instead of icy.
Technically, this recipe might be frozen custard since it’s made with eggs, but I’m not particular about those sorts of definitions. Call it what you want, it’s awesome.
Everyone in the family agreed that this was some of the best ice cream we’d ever had. Make your own Vanilla Ice Cream at home, and you won’t be disappointed.
- 2 cups double cream or heavy cream
- 1 cup whole milk
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- Add your cream and milk to a medium sauce pan over low heat and heat this up until you just start to see hints of bubbles around the edge, stirring occasionally.
- While your dairy is heating up, whisk your eggs in a mixing bowl for a few minutes until light and fluffy. Slowly whisk in the sugar until it's thick and creamy.
- Once your cream is hot, remove it from the heat. Temper your egg mixture by slowly drizzling in some of your hot milk into the eggs while whisking the whole time. Drizzle in about a quarter cup at a time until you've mixed in at least half of your dairy. This will raise the heat on your eggs slowly so they don't start to scramble.
- Now you can safely add your egg mixture back into the pan, then place the whole thing over medium low heat. Attach your candy thermometer to the side of your pan, and heat this mixture, stirring frequently, until it reaches 170F (75C). Remove from heat.
- To make sure we don't have any coagulated egg or weird chunks of fat from the cream ruining our perfectly smooth ice cream, pour your ice cream mixture through a fine mesh sieve into a mixing bowl. Allow this to cool on the counter for about 30 minutes, then stir in your vanilla extract.
- Cover this mixture with plastic wrap. Press it right down onto the surface of the mixture to prevent a skin from forming. Put this in the fridge for at least an hour to chill. Over night is fine.
- Add this mixture to your ice cream maker and follow your manufacturer's instructions. Store your ice cream in an air tight container while it freezes for at least four hours.