A to Z Challenge Letter I Homemade Ice Cream

I remember as a child during Summer watching my dad turn our Ice Cream Freezer so we would have Homemade Ice Cream for dessert. We all had a different flavor we wanted although we all could agree Vanilla was the best one of all.

I wish I had one of those Ice Cream Freezers so Charlie and I could make Homemade Ice Cream because there isn’t any Ice Cream that tastes as good as what we would make.

YIELD Makes about 3 1/2 cups

INGREDIENTS

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• A pinch of kosher salt
• 1/2 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/4 cup sugar

PREPARATION

1. Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

• Thank you,
• Glenda, Charlie and David Cates