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!