Creamy Vanilla Ice Cream
My sister-in-law Kristina made this rich and creamy vanilla ice cream for us recently. I would make it again, and use it as a go-to base for ice cream with mix-ins. The original recipe is from the Cuisinart Ice Cream Maker recipe booklet and is a pistachio vanilla. Due to food allergies, we have omit the pistachios. If desired, you could add any mix-in once the ice cream comes together during the last few minutes of mixing. We ate this ice cream topped with chopped macadamia nuts and pistachios since we couldn’t put it in the entire batch. This would also be great with fudge, caramel sauce, dulce de leche – the possibilities are endless.
Creamy Vanilla Ice Cream
- 2½ cups whole milk
- 2 teaspoons vanilla extract, or one whole vanilla bean, halved and seeds scraped
- 2/3 cup granulated sugar, divided
- 2 cups heavy cream
- pinch salt
- 6 large egg yolks
- ¼ teaspoon pure almond extract
In a medium saucepan set over medium-low heat, stir together the milk, vanilla extract, or vanilla bean (including the pod), and half of the sugar. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1 to 2 hours so the vanilla flavor is absorbed. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium low heat. When the milk and cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk and cream mixture has come to a slight boil, whisk about 1∕3 of the hot mixture into the yolk/sugar mixture. Add another 1∕3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
Stir in the almond extract. If using vanilla pods, pour the mixture through a fine mesh strainer. Discard the vanilla pods. It may also be necessary to strain the mixture if you have any small clumps from previous steps. Bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
Follow manufacturers instructions for the preparation of the ice cream. If using the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost done churning, add any mix-ins through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
