As a summertime treat, ice cream is hard to beat. And anytime you have a slice of fruit pie or cobbler, a scoop of Vanilla Ice Cream can’t be far behind, at least I think so. I love this recipe, adapted from “David Lebovitz Living the Sweet Life in Paris”. With so many flavors of ice cream to choose from you might think vanilla to be plain. But using a real vanilla bean brings out the boldest of flavor that will make this ice cream seem anything but plain. It takes a bit of prep work but you will be rewarded in the end. This sweet cool treat can stand on it’s own as well as add a layer of deliciousness alongside your favorite dessert.
The first step is to brew some flavors. While the recipe calls for whole milk, I’m going with canned milk which my Mom always used in her homemade ice cream, plus some sugar, salt and a whole Vanilla bean.
Before I get back to the milk mixture I need to fix an ice bath by placing a large bowl with ice cubes underneath a medium bowl. Pour the heavy cream into the bowl. This will keep cool while I get back to the stove.
Pour the chilled mixture into your ice cream maker according to directions. Every time I use my Kitchenaid mixer I have to smile and say a silent “Thank You” to Pioneer Woman. I won this beautiful mixer on one of her blog giveaways over a year ago and it’s been so much fun to use!
I just happened to have some candy bars in the fridge saved up for a special occasion! Yum!
Vanilla Ice Cream (adapted by David Lebovitz, Living the Sweet Life in Paris)
1 cup Evaporated Milk (whole)
Pinch of Salt
3/4 cup Sugar
1 Vanilla Bean, split lenthwise
2 cups Heavy Cream
5 large Egg Yolks
1 teaspoon Vanilla Extract
Heat the milk, salt and sugar in a saucepan. Scrape the seeds from the vanilla bean and add to the milk mixture along with the bean pod. Bring the mixture just to a simmer, then remove the pan from the heat, cover with a lid and let the mix infuse for one hour. Afterwards strain the mixture before pouring back into the saucepan.
Make an ice bath by placing ice in a large bowl. Place a medium bowl over top and pour in the heavy cream. Set aside.
Separate the eggs and whisk the yolks. Rewarm the milk mixture, then gradually add some of the milk to the egg yolks whisking continuously. Add the egg mixture back into the pan and begin to reheat. Cook over low heat until the mixture begins to thicken like custard and coat the back of a spatula.
Strain the custard like mixture back into the bowl with the heavy cream. Stir the mixture until cooled. Stir in the vanilla extract, cover with a lid and refrigerate until chilled or overnight.
Pour into an ice cream maker and freeze according to manufacturer instructions.
Scoop ice cream into a freezer safe container and freeze.