Vanilla Ice Cream

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So, this is awesome homemade vanilla ice cream and it’s ice cream, so it gets a 9. The recipe came from Fine Cooking Magazine. We doubled it, and it was perfect for our family. I put my changes below in bold.
Vanilla Ice Cream
By Abigail Johnson Dodge Fine Cooking Issue 71

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split, or 1-1/2 tsp. pure vanilla extract I increased this to 2 tsp. per batch and I also added about 1/4 tsp lemon extract b/c this is what my Grandma Peterson used to do
  • 6 large egg yolks We had medium eggs
  • 1/3 cup granulated sugar I decreased this to 1/4 cup
  • 1/8 teaspoon table salt

http://www.finecooking.com/recipe/vanilla-ice-cream

You whisk the eggs, salt, and sugar together for about 1 minute. Then, you put 1 cup of cream in a metal bowl that is inside a bigger metal bowl filled with ice water. You put the remaining milk and cream on the stove and heat it to barely a simmer. Then temper the eggs, put it back in to the pan, and cook until it reaches 175 degrees. Then strain that into the cold cream, add the vanilla, and chill. Freeze.

Comments

  1. thejohnmfamilyJuly 3, 2018 at 7:53 PM

    I would omit the lemon and just double down on the vanilla. It needs some real vanilla in addition to Watkins.

    ReplyDelete
  2. thejohnmfamilyMay 28, 2019 at 7:35 PM

    NO lemon

    ReplyDelete
  3. thejohnmfamilyJanuary 16, 2020 at 7:41 PM

    Vanilla Ice Cream

    3 cups half and half
    1/3 cup cream
    pinch of salt
    3 T sugar, scant
    6 egg yolks
    2 tsp. vanilla

    You warm the milk with the salt and sugar, and then temper with the eggs and put back in the pan and cook until it’s about 160 degrees (it will coat the back of the spoon). If you are using part milk part cream, just heat the milk up during this part and add the cream afterward. So, strain this into a bowl, and add the flavorings and the cherries. Freeze it, then mix in the chocolate. Freeze in the deep freeze for about 4 hours.

    ReplyDelete

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