In honor of this week’s Tuesdays with Dorie recipe, Vanilla Ice Cream, Jeff and I decided to stop deliberating and actually BUY AN ICE CREAM MAKER!
I’d been making ice cream without a machine for months using David Lebovitz’s old-school method, and I was happy with the results, but they took several hours.
So, we grabbed one of this particular home store’s ever-present coupons with visions of sugar cones dancing in our heads.
We were giddy.
We walked up to the display of ice cream makers, and there it was: The One. The same one we’d lusted over last year. And it was $10 MORE.
In the words of Our Lady Oprah, what I know for sure is that the Lebovitz method works.
See this lovely, creamy, very vanilla ice cream?
I followed Dorie’s recipe to the point where it required a machine, and then I chilled it in a bowl over an ice bath and slipped it into the freezer. After that, it was all my meaty biceps, a big wooden spoon and time.
The chocolate pieces are Trader Joe’s mini peanut butter cups I stirred in at the last minute – before I could give in to the temptation of lining them up on the counter and snorting them.
So, instead of instant gratification with the $50+ machine, we spent the afternoon at home, slowly tending our ice cream and wrapping up “Torchwood: Children of Earth.”
It was a fair trade.
Vanilla Ice Cream
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
Makes about 1 quart
- 2 cups whole milk
- 2 cups heavy cream
- 1 moist, plump vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
- 6 large egg yolks
- 3/4 cup sugar
- Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover, and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one-third of the hot liquid. (This will temper, or warm, the eggs so they won’t curdle.)
- Whisking all the while, slowly pour in the remaining liquid.
- Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach 170 to 180 degrees F.
- Immediately remove the pan from the heat, and strain the custard into a 2-quart measuring cup or clean heatproof bowl.
- Discard the vanilla pod, or if you are using vanilla extract, stir it in now.
- Refrigerate the custard until chilled before churning it into the ice cream.
- Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.