Homemade ice cream is made in two different styles. The first is Custard-style which contains egg yolks. Then, there is the 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.
Making the Vanilla Ice Cream:
I used the following basic ingredients: Heavy cream, whole milk, sugar, vanilla extract, and a vanilla bean, which I happened to have on hand.
First, I heated the milk, sugar, and scraped seeds from the vanilla bean in a saucepan for several minutes until the sugar had dissolved. Then, I added the heated mixture to the heavy cream and vanilla extract. Next, I stirred to combine everything.
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. I then let the machine do its magic.
After about 20 minutes, the ice cream was ready to be transferred to an airtight container. I placed the ice cream in the freezer for several hours to allow it to harden. The Master Taste Tester’s verdict? Smooth, creamy and delicious. Yum!
- 1 cup (8 ounces) whole milk
- 1/2 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.
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