September 28, 2011

Best Homemade Vanilla Ice Cream

We made this the other night and it is to DIE for! So rich and creamy! It's really more of a custard. It's a little more work than the usual ice cream but WORTH IT!! :) We served ours with fresh raspberries.  I can't wait to try it with peaches!

1 quart heavy cream
1 1/4 cups milk (whole is best)
1 vanilla bean split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon (we do like 1 1/2-2) Vanilla extract

In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil. 
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil. 
Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

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