Homemade ice cream is made in two different styles: Custard-style which contains egg yolks and Philadelphia-style which omits egg yolks. Ask the Master Taste Tester what kind of ice cream he wants, and the answer is always the same – simple vanilla ice cream.
He goes one step farther by saying that it shouldn’t be too sweet or too rich. This translates to Philadelphia-style ice cream with less sugar than is normally called for.
The list of ingredients is pretty basic: Heavy cream, whole milk, sugar, vanilla extract, and a vanilla bean, which I happened to have on hand.
I placed the ice cream mixture in the freezer for about 20 minutes to cool it to about 40° F or less. When it was cold enough, I poured the ice cream mixture into the ice cream maker that was turned on, and let the machine do its magic.
1 cup (8 ounces) whole milk
½ cup plus 1 Tablespoon (4 ounces) granulated sugar
1 vanilla bean, split in half lengthwise
2 cups (16 ounces) heavy cream
1 Tablespoon vanilla extract
At least 24 hours before making the ice cream, place bowl of ice cream maker in freezer.
Pour milk and sugar into a medium saucepan. Scrap the seeds from the vanilla bean into the saucepan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat; add the cream and vanilla extract. Chill mixture thoroughly in refrigerator or freezer until it reaches a temperature of 40° F or lower. Freeze the mixture in ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving. Yield: 1 quart.