Tag Archives: Frozen

Pure, Creamy Vanilla Bean Ice Cream

27 Aug Creamy Dreamy Vanilla Bean Ice Cream

As we hang onto the final summer days, we are clinging to all things warm-weather related around here.  I’m truly a summer girl who adores living in flip flops.  It is with reluctance that I’ll bid sweet summer goodbye.  Sniff sniff.

It’s true, you did just read about Bananas Foster “Split last week.  I  have a mini obsession with ice cream right now.  I am determined to make – and eat – as much ice cream as possible before the weather turns.  It turns in  a matter of days here.  Like, after a 72-hour fall season, we’ll launch into a 6-month deep freeze.  Okay, I exaggerated.  But only a little.

Moving on.  Onto our happy topic – ice cream! 🙂

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – all natural goodness

Yeah!  Ice cream somehow just makes people smile.  If you’re like me, you like to keep things pretty simple on a day-to-day basis.  That’s what this is – simple and oh-so-satisfying.  Vanilla bean is my favorite ice cream flavor in the whole wide world.  Pure, natural, and nothing artificial about it.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – Just a handful of ingredients

There are only 5 ingredients that go into this treat.  This recipe uses eggs, which results in a rich, creamy ice cream.  I also like to make the basic no-egg version, which is much lighter in texture.  I guess it depends on mood and preference.  The boys and I easily devour both.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – got a spoon?

Because of this ice cream’s thick/creamy texture, it can set up pretty firmly in the freezer.  If it does, just set it on the counter to soften a bit before serving.  It’s soooo worth it.

The flavor of this ice cream reminded me of vanilla bean creme brulee.  Except it’s frozen.  Can’t go wrong with that.  Enjoy, and save some for your peeps!

RECIPE (about 10 servings)

INGREDIENTS

1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar

DIRECTIONS

Combine milk and cream in medium saucepan.  Using sharp knife, split vanilla bean in half, lengthwise.  Scrape out all the seeds into the saucepan.  Put bean pod in saucepan (there’s lots of flavor left in pod.)  Bring mixture to slow boil.  Reduce heat to low, and simmer 30 minutes.  Stir frequently.  If you get a little milky film on top, don’t worry about it.   Just stir away.

Combine 2 eggs, 3 yolks, and sugar in a medium bowl.  Lightly beat until mixture is thick, smooth, and pale yellow.  Remove bean pod from milk mixture.  Measure out 1 cup of the hot mixture.  Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking (can also use a mixer on low speed.)  When combined, pour egg/milk mixture back into saucepan.  Stir constantly over low heat until mixture is thick enough to coat spoon.  Do not let it boil.  If using thermometer, it should be around 170F.

Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely.   Takes at least a few hours chill, so do this overnight if you like.

Pour chilled custard into ice cream maker and churn until thickened, about 25 min.  Transfer to airtight container and place in freezer to set.

posted by chewoutloud

Homemade Mint Chocolate Chip Ice Cream

12 Jul mint chip ice cream

For whatever reason, I didn’t care for chocolate as a kid.  My mom would buy chocolate bars that would remain untouched by me.  As an adult, I could quite possible live on aforementioned food.  I can also survive on ice cream.  In fact, I eat at least one teeny tiny bowl of ice cream almost every day, to ensure I continue to survive.

So, I heard it’s ice cream week.  In honor of this very important week, I made my family’s favorite flavor:  Mint Chocolate Chip Ice Cream.

mint chip ice cream

Mint chip ice cream, aka “peppermint bon bon”

Ooooh, gooood.  Did you know mint chip ice cream is referred to as peppermint bon bon in the Midwest?  I did not know.  Until I stepped up to the window at an ice cream shop a year or two ago and asked to “see what the bon bon flavor looks like.”  Oh.  Isn’t that the same as mint chip?  Why didn’t they write that on the chalkboard menu?

mint chip ice cream

creamy ice cream, lots of chocolaty bits, and cool peppermint

When Hubby finally was able to sample (after the kids swooped in front of him to grab their minty bowls), he didn’t speak.  Bite, swallow, bite.  Yes, he affirms:  His favorite frozen treat is just as good home-made as the ones he would stand in line to buy.  Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.

mint chip ice cream

Grab your spoon and go!

Just try, try to give the ice cream time to firm up in the freezer for a few hours before digging in.  Of course, some of us don’t mind taking a few test bites of slightly melty ice cream.

RECIPE (approx 1.5 quarts)

INGREDIENTS
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1.5-2 tsp pure peppermint extract, or to taste
4 oz semi-sweet chocolate bar, chopped into tiny pieces
Special Equipment:  Ice cream maker

DIRECTIONS
In bowl, use whisk to combine milk and sugar until dissolved.  Stir in heavy cream and peppermint.  Turn ice cream maker on and pour mixture in for about 25 min.  During the last 5 minutes of churning, slowly put in chopped chocolate.  Put ice cream in airtight container for a few hours before enjoying, if you can wait that long.

Source:  Chew Out Loud