Many kitchen and culinary enthusiasts alike often ‘poo-poo’ on owning kitchen tools that just do one thing: the Veggetti, the avocado saver, the hard-boiled egg slicer…While these gadgets tend to take up more space on my shelves rather than actually be utilized, I still enjoy indulging in their ‘oneness’.
Now, I’m not going to sit here and tell you to go buy egg poaching cups, cake-pop baking pans, or Mickey-Mouse waffle irons (unless you want to experience a truly magical day), but I am going to tell you to go out and buy an ice cream machine, right now, go, do it.
I shamelessly admit that ice cream is my thing. My cheat day indulgence, my cure-all for days I feel awful and sad, the thing I eat out of the container while standing in my kitchen in my underwear late at night. If I had a Patronus, I’m convinced it would be an ice cream cone.
With Memorial Day finally showing up, summer has officially started, I can’t believe it. And what better way to kick off the beginning of summer than churning a batch of homemade ice cream?
This was my first attempt at making ice cream from scratch, and it wasn’t nearly as challenging or complicated as I expected. After delving into David Lebovitz’s The Perfect Scoop, I felt adequately schooled for my first attempt…classic vanilla ice cream. Inspired by my new work environment and the creative team that I’m surrounded by, I tossed in some Talbott & Arding goodies to play up the classic flavor, minced rhubarb marshmallow and chocolate ice-box cookie bits.
In addition to pumping out my first batch of ice cream for the Summer 2016 season, Dustin and I took our first trip to my family’s lake house over Memorial Day weekend. For those of you who may not know, being on Oneida Lake with my family is my happiest of all happy places to be. It’s perfectly lush, picturesque, serene, and upstate New York-y; the cabin walls are filled with overwhelming pangs of comfort and homey nostalgia…all the things family summer cottages should be. I just love everything about it.
I also love that now rather than riding a subway for 45 minutes to Penn Station with suitcase and luggage in tow, taking a 5-hour train ride that should really be 4, and getting picked up at the Syracuse bus/train station (which always has some good ‘characters’)…I can now just get in my car, toss my bags in the back, and be lakeside with my loved ones in 2 and a half hours…
Ah…to be in your late twenties and slowly realize that you just want the life that your parents had.
Here’s to the beginning of a fantastic summer, filled with ice cream, time spent outside, time spent in the water, time spent with family, and the one season where day-drinking is completely socially acceptable. Cheers!
Note: Please use the best quality dairy products you can get your hands on. Support your local farms, dairies, & grocers people!
Also, if you’re using an electric stove (sob) be patient and resist the urge to turn up the heat particularly when waiting for the custard to thicken. The change in temperature on an electric stove can be much more sudden and extreme than on a gas range and can result in some badly burned custard.
This recipe yields 1 quart of ice cream & pairs wonderfully with the rhubarb cake from my previous post!
David Lebovitz’s Vanilla Ice Cream
-1 C. whole milk
-1/4 C. sugar
-2 C. heavy cream
-Pinch of salt
-1 vanilla bean, split in half lengthwise
-6 egg yolks (scrambled up the whites for breakfast)
-3/4 tsp. vanilla extract
-Optional add-ins: minced marshmallow, cookie bits, nuts, shredded coconut, dried fruit, etc.
-Warm the milk, sugar, 1 C. of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat, and let steep at room temperature for 30 minutes.
-Pour the remaining 1 C. cream into a large bowl and set a mesh strainer on top. In a seperate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
-Prepare an ice bath.
-Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. (About 8-9 minutes for me, but I used a very low heat setting) Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
-Chill the mixture thoroughly in the refrigerator. (Lebovitz recommends at least 8 hours or overnight if possible) When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Most machines churn for 20-30 minutes. If you plan on adding some goodies to your ice cream, toss them in with 5-7 minutes left of churning.
-Store in the freezer, obv. Enjoy!