Thursday, August 1, 2019

Fresh Homemade Ice Cream

Ice cream is easier to make than you think. Sure there are plenty of options in the grocery store or at your fave ice cream shop, but it's so nice to have fresh homemade goodness right in your own freezer.

I've been making homemade chocolate chip ice cream a lot this summer. I follow the recipe for vanilla ice cream in the Betty Crocker Cookbook. After churning, I add mini chocolate chips. 

The star ingredient that really makes my ice cream shine is this: Nielsen-Massey Madagascar Bourbon Vanilla Paste. At $36.95 a pop, it is an investment, for sure. But it really really makes the ice cream so delicious. The flavor is deep. And my favorite part is that you can see flecks of vanilla bean throughout the beautiful soft white cream. Gorgeous! The paste is sold at Williams-Sonoma. You can totally rock this out with regular vanilla extract that you buy at your grocery store if you are not feeling the need to fork over $37 for one ingredient. No worries, at all.

Here's my ice cream in brownie ice cream sundae form. Yummy!

My tips for a strong homemade ice cream game are as follows:

1. Chill a glass bowl in the freezer at least a couple of hours before you cook up the ice cream starter on the stove. (You heard me. Ice cream starts out hot!)

2. Have all your final ingredients measured and ready to go before adding them to the chilled starter that needs to go right into the ice cream maker to churn. This ensures everything stays nice and cold.

3. Set aside time for your ice cream to harden a bit in the freezer after churning. It is quite soft right after churning. At least 2-3 hours is ideal!

4. The Kitchen Aid Stand Mixer Ice Cream Maker Attachment is amazing. It stores nicely in the freezer so it's all ready to go when you need to bust it out for moments like these.

Vanilla Ice Cream
Makes 1 quart
From "Betty Crocker Cookbook"

3 egg yolks, slightly beaten
1/2 cup sugar
1 cup milk
1/4 tsp. salt
2 cups whipping cream,
1 Tbsp. vanilla

In a 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Cook over medium heat just until mixture comes to a boil, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.

Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point mixture can be refrigerated up to 24 hours before completely recipe if desired.

Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream maker and mix according to manufacturer's instructions. (The Jersey Girl uses the Kitchen Aid Stand Mixer Ice Cream Maker Attachment. She churns the ice cream for 16 minutes.)

If desired, stir in 1/3 cup mini chocolate chips after the ice cream churns and before it is placed into a container to store in the freezer.

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