There are so many baking recipes on my wish list to make but I never seen to have the time or enough people who will eat it all! One thing I always find intriguing was trying to make my own homemade ice cream. Ice cream is something everyone likes and there are so many different and unique flavours you can create. I suppose it makes sense to start off with the basic good old vanilla ice cream, which don’t get me wrong I still love! Have any of you tried making ice cream and what neat flavours? xx Glamour Planner Thanks for the recipe to Fool Proof Living!
Homemade Vanilla Ice Cream
- 1 vanilla bean, split in half lengthwise
- 1 ¾ cups heavy cream
- 1 ¼ cups whole milk
- ½ cup granulated sugar – divided
- ⅓ cup light corn syrup
- ¼ teaspoon salt
- 6 large egg yolks
- Place the heavy cream, vanilla bean, seeds, milk, corn syrup and ¼ cup of sugar in a saucepan. Heat it over medium-high heat, stirring occasionally, until it registers 175 °F, 9-10 minutes. Remove it from the heat.
- Whisk egg yolks and ¼ cup of sugar in bowl until smooth.
- Slowly whisk 1 cup of the hot milk mixture in to the egg yolk mixture. (If you do it fast you may end up with cooked eggs.)
- Return mixture in to the pan and heat it, stirring constantly, until it thickens and reaches to 180 °F. This takes less than 10 minutes.
- Pour the hot mixture into a glass bowl and let it cool outside, until it is no longer steaming.
- Place 1 cup of the mixture into a small bowl.
- Cover both bowls with stretch film.
- Place the reserved 1-cup mixture in freezer and the other bowl in refrigerator. Let it cool for at least for 4 hours or overnight.
- Remove them from freezer and refrigerator. Scrape the frozen custard mixture into the custard in the big bowl. Stir it until it completely dissolves.
- Strain this custard through a fine-mash strainer. Transfer in to the bowl of the ice cream maker.
- Churn it until it registers 21 °F, for 20-25 minutes.
- Transfer it to an airtight container. Press firmly to remove any air pockets. Place it in the freezer and freeze it until it is firm, at least 4 hours.
- Take it out 5 – 10 minutes before serving to make it easily “scoopable”