As previously mentioned, we own a Cuisinart ice cream maker – basically a frozen bowl that spins. I grew up with regular (hand-cranked) homemade ice cream, and this honestly tastes the same..and as the picture shows (and this is odd, I know), we especially enjoy it with puffed wheat cereal liberally sprinkled over top – this is directly from Mom’s family. Both of these recipes are from the Cuisinart recipe book that came with the machine and they are totally self-explanatory, though to be fair, when patient Brock has the time (and I can find reasonably priced vanilla beans), we get the ‘premium’, I tend to throw together the ‘quick’ version at a moment’s notice, just because I can.
Premium Vanilla Ice Cream
2 c. EACH cream AND whole milk
1, 2-inch (or more) piece of vanilla bean, split lengthwise
2 egg yolks
1/2 c. sugar
2 T. vanilla
Have everything out and measured as this requires a bit of multitasking. Combine the cream and milk in a medium pot over medium heat, and while stirring constantly (I use a silicone spatula), add the vanilla bean and heat until the mixture almost boils (this will take at about 7 minutes) then immediately reduce the heat to low. Meanwhile, as the milk and cream are heating, in a separate medium bowl, beat together the yolks, sugar and vanilla until light yellow and smooth (I used my hand-held electric mixer) then add 4 tablespoons of the hot cream mixture to the yolk mixture and stir until the new mixture is combined.
Next, gradually add all of the new yolk mixture to the warm cream pot, whisking constantly to keep the yolks from curdling. Cook over low heat until the mixture thickens, this will take a few minutes – it should coat the back of a spoon. Remove the pot from the heat and allow it all to cool completely – this is best made the day ahead and kept in the fridge overnight.
When the mixture is cool, scrape the seeds out of the vanilla bean (and into the mixture), discard the shell, then give it a good stir until it’s all well combined. Pour it into your ice cream maker and proceed as directed (for us, this just means turn it ON). If it’s easiest, you can make this ahead, scrape it into an air tight container and freeze for a couple of hours, though keep in mind that if it freezes much longer, homemade ice cream gets very hard. Try it with puffed wheat!
Quick Vanilla Ice Cream
2/3 c. sugar
1/2 c. liquid egg substitute
2 c. cream
1 3/4 c. whole milk
1 T. vanilla
Put the sugar and egg substitute into the bowl of your electric mixer and beat on medium speed for a couple of minutes until the mixture is light and fluffy. Add in the cream, milk and vanilla and continue mixing on medium speed for a couple of minutes until it’s well combined.
Pour into your ice cream maker and proceed as directed. You can also make this version ahead, scrape it into an air tight container and freeze it for a couple of hours – you can see how this is the quick version? – Enjoy!
- Category: Freezes Well, Make-ahead, Ice Cream