Monday, January 10, 2011

french vanilla ice cream

I read this post on Meghan’s blog at 2AM. Realized I have all of the ingredients in my pantry and got right to work. I have been meaning to make homemade ice cream for the longest time but never got around to it because I don’t have an ice-cream machine. 
But thanks to David Lebovitz, I managed to successfully make ice-cream without a machine. I’m not going to lie, it was a very long process of freezing and churning and freezing and churning and then freezing and churning again. I wouldn’t say I’ll never do it again but I think I might get myself an ice-cream machine one of these days (the thought of having homemade ice-cream in just 30 minutes is so exciting omg)

This took 3 hours which means my whole night (or should I say morning) was devoted to this ice-cream. I was too excited at the thought of making ice-cream, I totally forgot about the work I had to put into it.
The recipe calls for raw eggs. I’m not entirely comfortable with using raw eggs so I created a custard base by heating the eggs, sugar, milk and cream. I know the possibility of getting salmonella is probably not even high but I just wanted to stay on the safe side.

French Vanilla Ice Cream
from Ben & Jerry’s Homemade Ice-Cream & Dessert Book
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla extract

Whisk the eggs in a mixing bowl until light and fluff, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

1 comment:

  1. thank you so much, being wanting to make home made ice creams and your recipe is of great help at the right time for me. will bookmark this page for sure.

    Since so many recipes coming up, will check soon, my bed is already calling me and have a early day tomorrow.