Cook Local – Homemade Vanilla Ice Cream
We’re in the dog days of summer now. The hot, hot days and it just doesn’t cool down much at night yet. Do you know how to make it more bearable? Ice Cream – yes! 😀 Doesn’t homemade ice cream make life a little sweeter? When I was a kid, we had a ice cream maker and my Mom would put the custard together. My brother and I would take turns cranking the handle – that was before the days of the electric ice cream maker! (An ice cream maker does make it easier, but sending the kids off to crank it by hand is fun too!)
If you haven’t made your own ice cream before it is really easy. You’ll make a custard with eggs, milk, cream and some sweetened condensed milk. For flavoring you’ll add a vanilla bean which gives the ice cream such a beautiful flavor. The bean will leave little specks thru out the ice cream and it is just so pretty!
I’m going to send you to Food 4 Less to pick up some products made by Producers Dairy located right here in Fresno. They make a variety of products – milk, cream, eggs, sour cream, cottage cheese, butter – for a complete listing of their products click here. You’ll need just a couple of things – milk, cream, eggs, sweetened condensed milk and a vanilla bean that’s it! Producers Dairy is locally owned & operated, a family owned business since 1932, based right here in Fresno.
This yummy vanilla ice cream also makes a great float – perfect for your favorite soda!
You ready to make some ice cream? Let’s get started!
- 2 cups heavy cream
- 2 cups whole milk
- 1 14 oz. can sweetened condensed milk
- 1 vanilla bean
- 5 egg yolks
- Separate the eggs – reserve the whites for another use. Split the vanilla bean in half and scrape out the seeds, reserve both the seeds and the bean.
- In a sauce pan whisk together the condensed milk, cream and milk. When they are well combined, add the vanilla seeds and bean. Place over medium heat. Set your timer for 10 minutes and begin whisking continuously. Then slowly add the eggs, one at a time. Continue to cook and whisk. Do not allow it to boil. Whisk the entire time. The mixture will thicken slightly.
- At the end of the 10 minutes, pour the custard into a large bowl and place it in the refrigerator. Refrigerate for at least four hours – you want the custard completely cooled. Or (if you’re short on time) place the bowl of custard into a second bowl filled with ice water – then tuck it into the fridge.
- When you are ready to make the ice cream, prepare the machine – you’ll want to have the machine running with the paddle and then pour the custard into the machine. Process according to your machine’s directions – mine took about 40 minutes.
- Remove from machine, place in a freezer container and freeze until the desired consistency – about 3 hours.
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