When my husband bought me an ice cream maker several years ago, we were both a lot thinner. But we also felt like slaves to store-bought ice cream. Do we like store-bought ice cream? Yes. Do we still eat store-bought ice cream? Yes.
However, it was a turning point in our lives when my husband bought some chocolate Haagan-Daz one day and found it to be unpalatable. Was it a carton past its prime? Nope. I’d spoiled him with my homemade Bittersweet Chocolate Ice Cream. (It’s really that yummy.) Here’s a basic recipe for a custard-based homemade ice cream. (You can see detailed photos here.)
French Custard Ice Cream Recipe
2 cups milk (whole or 2% work best)
2/3-3/4 cup white sugar (depending on how sweet you like it)
5-8 egg yolks
2 cups very cold heavy cream
Vanilla to taste
Pinch of salt (optional — add at the end)
Heat milk in a heavy-bottomed saucepan (3 quart is a good size) until steam rises off the top and bubble form along the edge of the pan, but don’t let it boil.
In a large mixing bowl, whisk egg yolks and sugar until thick, homogeneous, and light yellow. The sugar will start to dissolve. You can also use a hand mixer for this. It will fall back on itself in ribbons when it’s been whisked enough.
Slowly pour a little of the hot milk into the eggs and sugar. Whisk. Pour the rest of the milk very slowly into the eggs and sugar while continuously whisking.
Pour back into the pan. Cook over low to medium heat until the custard registers 160 degrees F on an instant read thermometer and is thickened.
Use a fine mesh sieve to strain custard into a clean bowl. Add the cold cream and stir in vanilla extract.
Refrigerate until very cold. Freeze according to manufacturer’s directions.
Yields: approximately 1 1/2 quarts.
From there, the sky’s the limit.
You can add fresh fruit purees or juice. Add different extracts, such as almond. Add chocolate. Anything your little heart desires.
By the way, if you need an ice cream maker, these Cuisinart Ice Cream Makers can be found here for a great price and with customer reviews — along with other brands. But, might I suggest a Cuisinart? I adore mine. The Krups has gotten good reviews from America’s Test Kitchen. Kitchen Aid even makes a bowl attachment for their mixers. Like most ice cream makers these days, you just have to freeze the bowl. No more rock salt and ice.
P.S. — No churn, berry ripple cheesecake ice cream.
Credits: Photo and recipe by Lindsey Rose Johnson.