Creamy dreamy vanilla ice cream
By Tali Simon | October 9, 2011
Please meet Mike. I just can’t get enough of this little guy.
I found him the summer my husband and I flew back to the States to meet each other’s families and get engaged.
Aside from those two all-important to-do’s, we wanted to pick up linen, towels, a bathroom set, pots and pans, kitchen trinkets, blah blah blah. Somewhere along the way, I saw Mike. He cost of all of $1.99 on sale, and I was so darn excited about the silly little thing that my almost-husband didn’t tell me what he really thought: That it was just plain weird, and what would we even do with a little bowl shaped like a monster head?
We’d eat ice cream in it, of course. With the matching green spoon. The matching green spoon is very important. (For those of you who were wondering, my husband is completely supportive of the little green spoon. He may not need one himself, but he understands that I do.)
So Mike came home with us. He waited patiently for another four months from a dark corner of a duffel bag containing our purchases and engagement gifts. And then, finally, our wedding day came and we moved into our first apartment. And Mike earned his place of honor in a kitchen cabinet.
But enough about Mike.
Anyone who knows me knows that I really, REALLY love ice cream. Just to illustrate my point, I keep four Fro Yo cards in my wallet at all times. You never know when the occasion will arise, and I for one will always be prepared.
Just to illustrate my point again: On our seventh date, my not-yet-husband and I were browsing the aisles of a grocery store in search of items for a picnic lunch. He suggested getting a carton of Ben & Jerry’s. I was smitten.
So of course I wanted to figure out how to make ice cream at home. At first, I stayed away from all the recipes that called for eggs. It just freaked me out. That was pretty limiting, I’ll admit, but I made a few batches that were good nonetheless. Not amazing, but good. I kinda wished we had an ice cream maker, though. I was pretty sure that was the secret.
Fast-forward to the present. I am (wildly) cooking for Succos, and vanilla ice cream is on the menu. It’s going to be served with bavarian apple torte, and this time I was determined that it would be amazing. Ice cream maker or no ice cream maker!
I looked around online and came up with a modified version of the vanilla ice cream on Two Peas & Their Pod. The major difference is that I use more vanilla extract and leave out the real vanilla bean. I’m sure the bean would be great, but honestly, finding one right now would require too much effort. (I also decided to get over my eggs-in-ice-cream phobia. They do get cooked, after all.)
I am proud to report that this ice cream is truly delicious. Not to brag, but I think it puts store-bought ice cream to shame. It is creamy, and oh is it dreamy.
And when you eat it from a Mike, it’s even better.
—-
Creamy dreamy vanilla ice cream
(Adapted from Two Peas & Their Pod)
Ingredients
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- pinch of salt
- 6 large egg yolks (I used the whites for scrambled eggs later that day)
- 1 tsp vanilla extract
Directions
1. Warm the milk, sugar, 1 cup of cream, and salt in a medium saucepan. It should be hot but not bubbling. Cover and set aside.
2. Pour the remaining cup of cream into a large bowl and set a mesh strainer on top. In a separate bowl, whisk the eggs yolks. Slowly pour the warm cream mixture into the egg yolks while whisking constantly.
3. Pour the mixture back into the saucepan and stir it constantly over medium heat with a wooden spoon until mixture thickens and coats the spoon.
4. Pour custard through strainer and stir it into the prepared second cup of cream. Add the vanilla extract and stir until cool over an ice bath.
5. Freeze at least four hours or overnight.
- 1 comment • Dairy • Desserts • DIY Cooking
- Tagged as: desserts • homemade • ice cream • vanilla
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