It's National Ice Cream Day!

16 years ago

Are you celebrating? We are! I have the custard in the fridge cooling for Alton Brown's vanilla ice cream. (I'm making plain ole vanilla for the picky ones in our house).

If you're participating, what flavor are you making?

VANILLA ICE CREAM

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 oz. sugar

2 tsp. pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. Yield: 1-1/2 quarts.

Recipe courtesy Alton Brown, 2005.

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Comments (11)

jenn
16 years ago
No kidding??? It just so happens I mixed the ingredients for Philadelphia-style Vanilla ice cream (no eggs) this morning and they are chilling in the fridge. Yesterday, we made chocolate ("Ben's Chocolate" from the Ben & Jerry's ice cream book). I didn't know today was National Ice Cream Day --- what amazing timing!

I considered using Alton's recipe, and will some other time, but right now I have no idea what I'd do with 8 egg whites.
lindac
16 years ago
Really? You mean I now have an excuse????
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Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn
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Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars
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noinwi
16 years ago
You guys are killing me! I haven't had ice cream in almost 7 months! Before that I had it almost daily(I considered it my 'dairy' food group). Mostly store bought, but occasionally homemade. On the upside, I've lost 25lbs. But I'm still hankerin' for a huge bowl of the stuff!
jenn
16 years ago
I lost weight while eating an occasional scoop of ice cream or a drumstick at the local ice cream shop. You don't have to completely give up everything to lose weight!
User
16 years ago
My grandson helped me make the custard, it's cooling now. Two bags of ice in the freezer downstairs. Now we are just waiting for the rest of the family to arrive.

I forgot how easy ice cream is to make and what an incredible pleasure it is to eat. Nothing like the stuff you buy, anywhere.
hawk307
16 years ago
Jenn:
You talked me into it. I bought a half gallon of Hersheys
Vanilla.
Does it count if I have 2 scoops, with Strawberries and Chocolate Syrup on top.

Couldn't hurt for one day ???
Lou
noinwi
16 years ago
I could never eat one scoop of ice cream...ever...
User
16 years ago
We celebrated National Ice Cream day in style. The ice cream (vanilla) was quite a hit, even though I made it every summer for years - when the kids were much younger (though without their spouses). Next Sunday they want olive oil ice cream, then I think I'll make Alton Brown's chocolate ice cream.

I find that a recipe with about three cups cream/half & half makes just the right amount for everyone to have a good serving with almost nothing left, so I'm adjusting my recipes accordingly.
Lars
16 years ago
We had the Cuisinart Strawberry ice cream that I had made a couple of weeks ago. Suddenly yesterday afternoon (around 2:00) I had a craving for ice cream, and so I must have subconsciously known that it was ice cream day. I also have some leftover double chocolate with almonds ice cream (I add Amaretto for extra flavor), but not much. I've been making ice cream with lactose free milk, and it seems to help. I guess the cream doesn't bother me as much as milk.

Lars
mitchdesj
16 years ago
I participated by having a scoop of Hagen Daz vanilla !!
shaun
16 years ago
I just made the 3 ingredient strawberry ice cream and it's in the freezer now waiting for after dinner. I added some vodka to keep it creamy.

It's National Ice Cream Day!

Comments (11)

jenn

lindac

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