Homemade Ice Cream Food

HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

THE BEST (AND EASIEST) ICE CREAM YOU'LL EVER MAKE

Steps:

• Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
• When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!

HOW TO MAKE HOMEMADE ICE CREAM (WITHOUT A MACHINE!)

Steps:

• Whip the whipping cream with a hand or stand mixer on high speed. Mix until stiff peaks form, around 5 minutes. Do not overwhip-the whipped cream will get stiff. In a smaller bowl, mix together the sweet condensed milk and vanilla flavoring. Using a spatula, slowly fold in the milk mixture into the whipped cream. Add the milk mixture a spoonful at a time. Spread into a glass casserole dish, and freeze uncovered for 6 hours. Scoop and add desired toppings!

HOMEMADE VANILLA ICE CREAM BASE

Steps:

• Prep: At least 12 hours (preferably 24 hours) before churning your ice cream, put the bowl of your ice cream maker in the freezer.
• Heat the Milk & Cream: In a saucepan over medium heat, combine the heavy cream, milk, vanilla, and salt. Bring the mixture just under a boil.
• Whisk the Egg Yolks/Sugar: While the milk/cream mixture is heating, whisk together the egg yolks and sugar until lighter in color and the mixture is double in volume.
• Temper the Egg Yolks: Slowly stream about 1/4th of the milk/cream mixture into the egg yolks while whisking continuously. This will bring the egg temperature up slowly without cooking it.
• Heat the Custard Base: Pour the egg yolks into the milk/cream mixture and heat until slightly thickened over low heat. Stir continuously and check the thickness by coating the back of a spoon and drawing a line through the cream. If the cream stays separated then it is ready. You want it to be about 170 F (77 C). If it comes to a boil it has gone too far!
• Strain & Chill: Strain the mixture through a fine mesh sieve and place a piece of plastic wrap right on top of the mixture so a skin doesn't form. Place the mixture in the refrigerator to chill for 3 hours at the very least, but 12 hours is best! This is called "aging" the ice cream base and creates a better final texture.
• Churn: Place the frozen ice cream maker bowl in place and turn the machine on. Pour the chilled ice cream base into the ice cream maker and churn it for about 20 minutes until it becomes soft serve consistency. Once the mixture is starting to thicken you can add chocolate chunks, nuts, or other mix-ins. I like to swirl sauces and jams into the mixture, by hand if I am adding them, after the mixture has churned.
• Freeze: Place the churned ice cream covered in the freezer to harden completely. Store for up to 3 months.