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We eat ice cream all year around. For the Chief, my sous-chef dish-washing mom and I to say it is our Achilles’ heel may be an understatement. For this reason I don’t buy ice cream “just to have on hand.” If I did, we would all be as big and round as a tub of the stuff!
Instead, I keep my Kitchen Aid Ice Cream bowl in the freezer. It is ready at a moment’s notice to churn out some fresh, homemade, ready-to-eat ice cream or frozen yogurt for special occasions, which sometimes is … just because we want some!
You may have an actual ice cream freezer and if you do these recipes will work just as well with your freezer.
If you have kids around I highly recommend an ice cream ball. I found this one at the local toy store some years ago. It is filled with a favorite ice cream recipe, packed with salt and ice and then the fun begins. Tossing the ball and rolling it back and forth hardens the cream and it isn’t long until ice cream is ready to eat or top with kid friendly sprinkles and syrup.
A few of my other favorites are found at the links below. I’ll be adding another couple of favorites this summer!
This Goo Goo Ice Cream Pie can be made with store-bought ice cream or your own homemade vanilla. From David Lebovitz book The Perfect Scoop comes this creamy vanilla ice cream recipe that is anything but plain!
- 1 cup (250ml) whole milk
- A pinch of salt
- ¾ cup (150g) sugar
- 1 vanilla bean, split lengthwise
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
- To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
This recipe is posted from The Perfect Scoop by David Lebovitz.