By Jeannette Ordas of Everybody likes Sandwiches
Ice cream is a treat. When I was a kid, it was truly special to head to the ice cream shop on a summer evening and pick out the perfect flavour for my ice cream cone. For the record mint chocolate chip was my number one favorite. Luckily, ice cream is really quite simple to make at home now. Thank you, electric ice cream maker!! No need to head out to a parlour for my fix.
And from scratch ice cream doesn't have to cause a fuss. Remember this awesome Mexican chocolate ice cream? Totally easy, right? So when I found a recipe for a simple vanilla ice cream on the Food Network site, I was more than happy to test it out.
This isn't a heavy custard base ice cream so that means this ice cream is egg-free. But it also means that you won't get the richness that comes with 8 yolks. Who needs 8 yolks anyhow? This vanilla does the trick when you're jonesing for something icy sweet.
If you want to gussy this up, add in some shaved chocolate, mini chocolate chips, cocoa nibs, or a ribbon of rhubarb preserves or salty caramel. This recipe is a good base for experimentation. Personally, I this this works well with a side of caramel cake or crumble or eaten straight from the container with a spoon.
Old Fashioned Vanilla Ice Cream
(recipe adapted from Emeril Lagasse)
1 cup heavy cream
1 cup half & half (10% cream)
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1 vanilla bean pod, seeds scraped & pods saved for another use
pinch of salt
In a large bowl, whisk together all the ingredients until sugar dissolves. Pour into your ice cream maker and freeze according to manufactures instructions. Move to an airtight container until ready to serve.
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