Sunday, July 10, 2011

Homemade Ice Cream Recipe

After my last post I had a request for the recipe for our ice cream, so here it is. I have to just mention that even though I inadvertently took credit for making the ice cream when really I didn't, I did save it from certain destruction at the hands of my husband. First let me say that he insisted on being the one to make it because he believed I would mess it up. Okay, I guess I deserve that kind of reputation in the kitchen. But lucky for him I joined him during the process and I saved him from using only egg whites instead of egg yolks. After making the ice cream, I now know how terrible that would have been.

So without further ado, here is the recipe for Vanilla Custard Ice Cream, as made in my KitchenAid mixer, not with an ice cream maker.


1 cup whole milk (I used ½ skim and ½ cream, as we don’t buy whole milk.)
½ cup sugar
1 dash salt
2 egg yolks, lightly beaten
2 cups heavy cream
2 teaspoons vanilla extract

Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
When custard is just barely warm, stir in the cream and vanilla.
Refrigerate mixture until ready to use. (Here we put it in the fridge still in the KitchenAid bowl, covered with plastic wrap.
Just prior to making, pour through strainer into the ice cream maker and follow your appliance's instructions for operating.  * We did not strain ours, but now I understand why you are supposed to. When you heat it, if any egg whites get in with the yolks, which is pretty much a guarantee, they cook and leave white egg lumps in the mixture. Ew. So do strain it if you are able. 

KitchenAid mixers apparently have an ice cream attachment that you can buy. I was not aware of this. If you have a regular mixer, use the beater attachment that is the regular one. (Not the whisk or the dough hook. Not sure what the main one is called.) Put the bowl with the mixture into the freezer for a couple of hours. Then bring it out every two hours or so and mix on a low speed for a couple of minutes. Scrape it off the edges of the bowl so it all gets mixed in well. Then put it back in the freezer. It starts to thicken and take on the texture of ice cream. You can use a faster speed as it thickens if you want. I did not get detailed instructions on this, so I don't know how picky it is. All I know is, after several hours we had some very nice ice cream. 

That's all for now, but maybe tomorrow I will post the recipe for the best hot fudge sauce ever. Enjoy!

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