I have been living fast and furiously the last couple of weeks. After ending the Summer on a high note of great family time, we reluctantly crawled into another school year. Our kids have a mish-mash of classes so getting into a schedule takes a couple of weeks. The last scheduling hurdle is adjusting to the 6:30am band class which starts this coming week.
Really, though, it is nice to have the kids focused on their classes and into normal sleep routines. I like having an agenda each day, even when that agenda is to do nothing. That is how this weekend went- yea!
Ok, I didn’t actually do nothing, I just let the day dictate what I got accomplished. Mostly, I folded laundry but in between loads, I looked through magazines. A recipe for honey vanilla ice cream jumped out at me. I am a sucker for honey and it was a custard recipe.
I have been procrastinating making ice cream even though I had a 1/2 gallon of heavy whipping cream in the fridge. Costco has the best heavy whipping cream and it is pretty economical to buy it in a 1/2 gallon, but what do you do with 1/2 gallon of heavy whip? Fortunately the best heavy whip makes the best ice cream. Since I started doing this, I have a hard time eating store-bought ice cream. I am rather lazy in getting it done though, which is probably better for my waist line. Still, someone bought the cream so I had to make the ice cream.
When Costco had a coupon at the beginning of summer for a Cuisinart counter ice cream maker, I knew I had to have it. It ended up being $25. My daughter bought one to put in her hope chest. I had been using an old wooden one but it was loud and took a lot of work. Lucky for me it was damaged when I flooded our basement earlier this year. (That’s another story.)
I cooked the custard before church so by the time we got home, it was ready to throw in the pre-frozen container. I set up the machine and the ice cream was ready in about 15 minutes.
The recipe is as follows:
3 c heavy cream
1 c milk
1 vanilla bean, split
1 tsp vanilla extract
4 lg egg yolks
Heat the first 4 ingredients in a saucepan over med heat, about 5 min. Whisk 4 yolks in a heat proof bowl. Drizzle 1 c hot cream mix while continually whisking egg yolks. Add yolk/cream mix to remaining cream in saucepan and heat until slightly thickened, about 5 min., whisk continually while heating. Pour custard through fine sieve and scrape seeds from bean into mix. Add vanilla extract. Cool at least 1 hour. Follow instructions of your ice cream maker.
Like I said, this machine took a whole 15 minutes or so to harden the custard. The cooler the custard, the faster the maker will work. My only complaint is that 4 cups of milk really doesn’t make that much ice cream. Funny how the thought of drinking a glass of milk does not appeal to me but frozen, I could eat four cups.
I am sorry I cannot give credit to where I found this recipe. I thought it was either Real Simple or Country Home but I couldn’t find it on their websites. It never occurred to me I would be sharing about making this recipe.