Happy National Vanilla Ice Cream Day!
When is the last time you enjoyed some homemade vanilla ice cream? Growing up in Louisiana, ice cream was our favorite dessert. We enjoyed it during family reunions, church dinners, and when cousins dropped in for visits.
The great debate was cooking or not cooking the ice cream mixture before chilling it. Aunt Kitty’s vanilla ice cream was extra rich and creamy. She believed in cooking the milk and eggs to reach a custard-like consistency prior to chilling it. Other family members preferred a simpler approach. Mixing and chilling their favorite ingredients. When peaches were plentiful, they were added to create peaches ‘n cream ice cream. It was out of this world!
In those days, believe it or not, we made ice cream with hand-crank ice cream makers. For what seemed like hours, we sat on our front porch and took turns turning the crank until it wouldn’t budge. At this point, we knew the ice cream was fully whipped and chilled!
Then along came the electric ice cream makers. It was a big step up. Then the debate became hand-crank ice cream makers verses electric ice cream makers. Which one produced a creamier ice cream? My father, an engineer, was convinced that the original hand-crank ice cream makers were superior. His claim was based upon the fact that the dasher turned the opposite direction of the canister, thus creating a lighter, creamier ice cream.
Luckily, many ice cream makers are available today.
For speed and convenience, a Cuisinart Ice Cream Maker is the best choice.
For nostalgia, a Nostalgia Ice Cream Maker is one of your choices.
Either way, your ice cream is bound to receive rave reviews!
Celebrate – Happy National Vanilla Ice Cream Day!
Vanilla Ice Cream
When is the last time you enjoyed homemade ice cream? No doubt it takes a little extra effort and time. With the first taste, you will come to realize that it is worth every bit of it because it's absolutely the best, coolest dessert of the summer!
- 1 cup sugar
- 1/3 cup cornstarch
- 1/4 t. salt
- 4 cups whole milk
- 2 cans 12 oz. evaporated milk
- 6 large eggs
- 2 cups heavy cream
- 2 t. vanilla
In the top pan of a double boiler, whisk together the sugar, corn starch and salt.
Slowly pour the milk into the sugar mixture. Cook over medium heat until the milk is hot but not boiling, stirring occasionally.
Add to the egg yolks to a mixing bowl, lightly beat them. Add a little of the hot milk mixture and whisk to combine.
Fill the bottom pan of the double boiler with about 2" of water, set aside.
In the top pan of a double boiler, add the tempered eggs and the milk mixture.
Place the top pan of the double boiler on the bottom pan of the double boiler.
Cook the egg/milk mixture, whisking constantly until it coats the back of a spoon.
Remove from heat. Pour through a fine sieve. Add the cream and vanilla. Cool to room temperature. Chill.
Pour into the canister of an ice cream maker. Chill according to the manufacture's instructions.