Vanilla Ice Cream

My favorite dessert is ice cream. A big tub of homemade creamy goodness in the summertime was a special treat that I looked forward to every year.  It was a lot of work preparing it.  The bags of ice, boxes of rock salt, and a whole lot of patience are needed when using the old-style ice cream makers.  

This recipe is designed for an electric ice cream maker machine and is made without cooking the eggs.  It uses raw eggs, which I have used in ice cream my entire life.  It just tastes better! 

I want to include what the USDA does say about raw eggs, so you are able to make an informed decision for yourself.

From USDA website: Eggs are pasteurized but are best used in a cooked product, especially if served to high-risk persons such as infants and young children, pregnant women, older adults and people with weakened immune systems.  The USDA does not recommend eating raw shell eggs that are not cooked or are undercooked due to the possibility that Salmonella may be present.

This recipe makes 2 quarts of Ice Cream.  

It took me a bit to get this recipe just right, but I did.  It's amazing!  One key ingredient is vanilla bean paste for the best flavor!  It's a bit expensive, but worth the extra cost.  I use Madagascar Bourbon Pure Vanilla Bean Paste for its wonderful taste.

I make it so often that I buy Vanilla Bean Paste by the quart!

Don't confuse it with Vanilla Extract.  The bottles are similar!

Making the Ice Cream:

Using a stand mixer with a whisk attachment (or electric hand mixer)

Whisk 3 egg yolks.  Add 1 tablespoon vanilla bean paste.  Whisk again.

Gradually add 1 cup sugar, whisking in a few tablespoons at a time, until sugar is dissolved.  Add 1/8 teaspoon salt.  Whisk again.

The speckled flakes are flecks from the vanilla bean seed which give it a richer flavor.  

Next add: 2 cups half-n-half, 2/3 cup heavy cream, and 1 1/3 cup milk. 

Cover the bowl to avoid splatters

Whisk until well blended, scraping the bottom of bowl as needed. 

Place the ice cream in a two-quart electric ice cream machine (following the manufacturer's instructions).  

Let it churn for about 28 minutes or until the desired constancy.

Move to storage container and place in freezer.  For firmer texture (which I prefer) chill for several hours in the freezer before serving.  Makes 2 quarts.  

This ice cream sets up nice and makes perfect scoops!  

Enjoy and Happy Cooking!

Tools I use:  Links are provided for your convenience. We appreciate your support by clicking through our links if you find them helpful.  Thank you!

Cuisinart Ice Cream Maker Machine

Madagascar Bourbon Vanilla Bean Paste

Ice Cream Container

(Above links redirect to Amazon)

Recipe: Vanilla Ice Cream