There is no summer in the South without homemade ice cream. Come by it however you can. At your mom’s, your in-laws, your friend’s, however. If you cant get someone else to invite you over for homemade ice cream… make it yourself. But whatever you do, don’t let this summer get by without some.
Here’s my new favoritest homemade ice cream recipe:
Madagascar Bourbon Vanilla Bean Ice Cream
• 1 whole Vanilla Bean, Split And Scraped (I used these)
• 3 cups Half-and-half
• 2 cups Sugar
• 8 whole Large Egg Yolks
• 3 cups Heavy Cream
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” (use a sharp knife to cut down the middle of the bean lengthwise- then scrape out the inside- that’s the “caviar”) to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.
(thats not gunk on my spoon- its vanilla bean.... )
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
Serve with something chocolate. Enjoy!