I actually made this recipe back in July but wasn’t very happy with the results, so I never got around to posting it.
Did I overcook the custard (the recipe warns about not getting it above 180 degrees)? Was there just too much butterfat in the mixture? Whatever happened, the flavor was good … but I couldn’t get past eating the little chunks of butter that formed.
I eventually threw most of it out, but debated about letting it melt and taking the butter and pressing the extra cream out for use on morning toast or something. Someday I’ll get brave and try this again…
Vanilla Ice Cream
adapted from [a website no longer in service]
2 cups whole milk
2 cups heavy cream
1 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; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. 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.
Makes about 1 quart.