Basic Vanilla Ice Cream
Here is where your ice cream adventure starts. When you master it, start adding more ingredients. Fold in fresh summer fruit, swirl in chocolate or caramel sauce or sprinkle in your favorite cookie crumbs.
07/01/2009
Ingredients
3 to 4 cups of ice
2 cups half and half
2 cups milk
½ cup sugar
8 egg yolks
1 vanilla bean, scraped
1 teaspoon vanilla extract
1 teaspoon kosher salt
Method
1. Fill a large bowl with ice, and set another large bowl on top of the ice. Have a strainer at hand, and set it all aside, but keep nearby, until custard is cooked.
2. Bring the half and half and milk to a boil in a large saucepan. In a small bowl, whisk together egg yolks and sugar.
3. At the boil, slowly add ½ cup of the hot half-and-half mixture to the yolks, and whisk quickly to combine. Pour the warmed yolks back into the saucepan and, over high heat, whisk immediately and vigorously until the mixture begins to resemble thick cream, about 2 minutes. Strain immediately into the bowl sitting on ice. Stir periodically until cool.
4. When the custard is completely cool, strain it and stir in the bean, salt and vanilla. Run through an ice cream machine, according to manufacturer's instructions. Pack the ice cream into containers and freeze for several hours for firm scoops.
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