Homemade vanilla ice cream really tastes better than the store bought and the good thing is that it is really easy to make. It is essentially a custard and just freezes it in the ice cream machine sauce and what you really need is four ingredients. You are going to cook the custard over a saucepan of simmering water, so you will need a heatproof bowl. AQdd egg yolks in a bowl the to that add granulated white sugar and a pinch of salt, the sugar helps with the rich texture in the ice cream. Beat them together for around two minutes or until light and fluffy. You will need half and half cram to add to the mixture, half and half cream is half milk, half cream.
If you can find it in the sore, you can just mix whole milk full-fat milk with light cream. Heat the half and half milk until it starts to firms a bubble then add it ton the egg yolks and sugar mixture. Add a little while whisking that in to bring the egg mixture to a warm temparature so you don’t cook the eggs in the mixture. Place the custard over a pot of simmering water and continue whisking that. Cook the custard until it becomes thick, depending with the temperature of your water that can take around 5 to 10 minutes. Once thick, remove from the sauce off the heat and then add vanilla and let the custard chill for s couple of hours to give time for the flavors to blend. To freeze the custard, read the manufacturer’s instructions on how the ice cream maker works then turn it on and pour in the custard about a half to three quarters to give it room for the ice cream to mix and turn.
Transfer the cream to a covered container and ket ti freeze for a couple of hours just until really cold. If you don’t have an ice cream machine, you still can make the ice cream, you can do a still freeze. Get a shallow metal container, put the cold custard mixture in there and put it in the freezer for about 45 minutes, Remove from the freezer, give it a mix and return to the freezer for a couple of time and your homemade vanilla ice cream will be ready.
Ingredients;
2 cups (480 ml) half-and-half cream
5 large (90 grams) egg yolks
2/3 cup (135 grams) granulated white sugar
1 vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
Instructions;
In a small saucepan, over medium-high heat or in the microwave.
Bring the half-and-half and the vanilla bean o the scalding point.
Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy.
You can do this with a wire whisk or a hand mixer. Gradually pour the scalding half-and-half into the whipped egg yolk mixture.
Make sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).
The term ‘coat a spoon’ is a technique used mainly as a way to test when an egg-based custard or sauce is done.
A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.
At this point stir in the vanilla extract, if using.
Cover and let cool to room temperature and then refrigerate the custard until it is cold for several hours but preferably overnight.
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions.
Once made, transfer the ice cream to a chilled container and store in the freezer.