A Flavorful Chill

I've made ice cream before (I wrote about strawberry ice cream back in April), but I've never made an ice cream that was custard-based until today. Yes, it may be a little bit more trouble, but the rich flavor is worth the effort.

I started this recipe 6 hours before I needed it–any less time would have made me anxious. This recipe uses five egg yolks. I separated the egg, putting yolks in the ramekin and the whites in a freezer container for an egg-white omelet in the future.

Vanilla Bean Custard Ice Cream

2 cups 2% milk

2 cups whipping cream

1 cup granulated sugar, divided

pinch salt

1 whole vanilla bean, halved and seeds scraped

5 large egg yolks

1-1/2 teaspoon pure vanilla extract

1. In a medium saucepan set over medium-low heat, whisk together milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine yolks and remaining sugar in a medium bowl. Whisk until the mixture is pale and thick. This will help thicken the custard as well as give it a rich, delicious taste.

3. Once the milk/cream mixture has come to a slight boil (I watched until it started to roll slightly beneath the surface), whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of a spoon. DO NOT boil or the yolks will overcook–the process should take only a few minutes.

4. Pour the mixture through a fine mesh strainer (toss out the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 2 hours or overnight.

5. Pour the mixture into your ice cream freezer and follow the manufacturer's instructions. The ice cream will have a smooth, creamy texture. If you want a firmer texture, pour the ice cream into a freezer-proof container and freeze for a minimum of two hours.

I have a Cuisinart automatic ice cream maker that makes this such an easy process. So far this year, it is my favorite kitchen toy!

Hmm. Hot apple crisp with a scoop of the rich, custardy ice cream would be divine! I guess October isn't too late for ice cream after all!

Bon appetit!