Homemade Vanilla Bean Ice Cream

Homemade Vanilla Bean Ice Cream

A few hours ago I stopped at the local whole foods to purchase some pacific dover sole that was advertised. The guy behind counter says to me; “crazy story” and went on to tell me since the storms have been so bad in the PNW (pacific north west) the fishing boats were not going out as planned and because of this they are not receiving their desired shipment. He then added that customers have been getting angry at him because he could not deliver. Since we spend our summers on the coast in Oregon I have seen first-hand that fishing and bad weather is not a good combo. Felt sorry for the guy.

Now one thing that I do love to do when it’s crazy cold outside is to eat ice cream and that might seem strange to some. And maybe even stranger to some for me to make and then post about it. But in full disclosure I did buy myself an ice cream maker for Christmas. So it’s all perfect timing:) Maybe there are others out there that do the same when purchasing holiday gifts, two for him and then one for me, you know those kind of gifts. The kind that get us through the holidays. Anyway now that I have finished my very first batch I am so glad I did. Homemade ice cream is the best!!

Since I have an Kitchen Aid stand I decided to purchase the ice cream attachment. Not ready to make judgment on this gadget yet, want to try a few more variations. Next on my list will be a grapefruit or lemon sorbet as both of our citrus trees are having a banner year.

Onward 2017

Homemade Vanilla Bean Ice Cream

yield: 8Author: Cheriprint recipe

Homemade Vanilla Bean Ice Cream

INGREDIENTS:

• 2 1/2 cups half-and-half
• 8 egg yolks
• 1 cup sugar
• 2 1/2 cups whipping cream
• 1 teaspoon vanilla extract
• 1 large vanilla bean, cut open lengthwise and scraped with a sharp knife
• 1/8 teaspoon salt

INSTRUCTIONS:

1. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
2. Place egg yolks and sugar into the Stand Mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.
3. Still on Speed 2, gradually add half-and-half; mix until blended. Return liquid mixture to medium-sized saucepan; cook over medium heat until mixture is steamy and almost boiling, stirring constantly.
4. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla extract, seeds and salt. Cover and chill thoroughly, overnight if possible.
5. In assembled Kitchen aide stand turn to stir speed one. Pour mixture into freeze bowl. Continue on Speed 1 for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

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