I haven't been able to make my own ice cream for some years since my ice cream maker broke and I haven't been able to find another at the right price, in stock at the right time of year!
But earlier this spring we were looking for a new toaster and I saw a whole shelf of ice-cream makers. My eyes scanned the shelf until the one at the very end held my gaze! It was regular priced at $79 but marked down to $24.99... OK, that's a deal, right? So yes, it found it's way home to my kitchen!
I love ice cream! And if I go into an ice cream shop with two-million flavours to choose from, what will I order? Of course, VANILLA!
So I appreciate a good vanilla ice cream. It has to taste juuuussst right and have that perfectly smooth, creamy texture that melts in your mouth! It also has to have the right shade of colour -- not pasty white, not sickly yellow.
My recipe meets the above stated standard. It can be just a starter for those of you who love any-flavour-but-vanilla.
When the ice cream is almost set in the ice cream maker, add fresh berries, chocolate syrup, crushed candy bars or whatever will satisfy your personal ice cream flavour craving.
Vanilla Ice Cream
1 cup milk
1/2 cup sugar
2 egg yolks
2 tsp vanilla extract (Real or artificial, because it's cooked it doesn't make too much of a difference.)
2 cups whipping cream
For the cooked custard place milk, sugar, egg yolks and vanilla in a heavy saucepan or the top of a double boiler. Bring to a soft boil and cook for a couple of minutes.
Chill in refrigerator until completely cold.
Remove from fridge and add 2 cups whipping cream, stir and pour into 'frozen' ice cream maker bowl. (Make sure the bowl was in the freezer for at least 24 hours -- I store mine in the freezer for handy stand-by cases.)
Let the ice cream maker process the ingredients until ice cream is firm -- different makers may vary on the firmness of the ice cream. If it is too soft, just scrape into container and put in freezer until completely firm. Serve as desired.