Vanilla Ice Cream. The Smoothest, Richest, and Most Creamy Ice Cream You’ll Ever Eat!

You’re probably wondering if I’ve gained 10 pounds by now given the fact that all of this weeks posts have been desserts!  Well, I haven’t gained weight, so that means I can make another dessert recipe!
This is the best homemade Vanilla Ice Cream I’ve ever eaten!  Beware…it is very rich and creamy, but I love it!   I’ve made the “quick and simple” vanilla ice cream with just cream, milk, sugar, and vanilla extract and it tastes flat and bland compared to this recipe.  This Vanilla Ice Cream is from Alton Brown, and contains 8 egg yolks, which contributes to the creaminess and smoothness of this ice cream.  Also the vanilla sugar really adds dimension and excellent vanilla flavor to add to the ice cream’s richness.
I will NEVER EVER EVER make vanilla ice cream again unless I am using egg yolks!  The yolks make the ice cream taste more like frozen custard, which is my all-time favorite type of ice cream.  Typically ice cream uses milk and cream, whereas frozen custard uses eggs, in addition to milk and cream.
I have heard that this recipe is just as good with only 6 egg yolks, and cutting back on the sugar a little.  Alton Brown’s Ice Cream recipe is also a great base for other ice cream flavors like mint chocolate, chocolate, etc.  I like to add crushed Oreos to the plain vanilla.  You could add M&M’s, Reese’s Pieces, Cookie Dough, or any other of your favorite toppings.   Enjoy!!!
Pour heavy cream and half-and-half into medium sized sauce pan and heat to a simmer.

 

 



Whisk egg yolks together until pale in color.



Slowly pour vanilla sugar into egg yolks, continuing to whisk.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until 1/3 of the cream mixture has been used.

Pour all of egg mixture into remaining cream mixture in saucepan and heat over low until custard thickens and coats the back of a spoon or temperature reaches 170 to 175 degrees.

Remove from heat, pour into large bowl, and let sit for 30 minutes at room temperature.  Add vanilla extract, then chill for 4 to 8 hours, or until temperature reaches 40 degrees or below.

Pour into ice cream machine and process according to manufacturer’s directions.  Mine took about 30 minutes.

Serve immediately if you like soft serve.  I put crushed Oreos on mine.

Or chill for 3 to 4 hours until ice cream hardens.

Vanilla Ice Cream
Ingredients
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
*9 ounces vanilla sugar (see recipe below)
2 tsp pure vanilla extract

Directions
1.  Place half-and-half and the heavy cream into a medium saucepan, over medium heat.  Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2.  In a medium mixing bowl whisk the egg yolks until they lighten in color.  Gradually add the sugar and whisk to combine.  Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
3.  Pour in the remainder and return the entire mixture to the saucepan and place over low heat.  Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4.  Pour the mixture into a container and allow to sit at room temperature for 30 minutes.  Stir in the vanilla extract.
5.  Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
6.  Pour into an ice cream maker and process according to the manufacturer’s direction.  This should take approximately 25 to 35 minutes.  Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yield:  1 1/2 quarts

*Vanilla Sugar
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar

Directions
1.  If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar.   Bury bean in sugar and seal tightly with lid.
2. Let sit for 1 to 2 weeks.  Use as regular, granulated sugar.

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