Guys, there’s lots of listeria out there right now. Blue Bell has recalled all of their products, as has Jeni’s. You’ve got to watch your back out there, and you shouldn’t have to worry that your ice cream is going to kill you.
Solution: make your own. It’s so, so good, and it’s virtually limitless.
Homemade Ice Cream
- 2C heavy cream (yes, it’s full of fat–eat it)
- 1C whole milk
- 2/3C sugar
- 1/8t salt
- 6 egg yolks
- Vanilla bean or vanilla extract
Heat cream, milk, sugar, salt, and vanilla in a saucepan over medium-low heat until it’s steaming, but not bubbling at all. (You can scrape the inside of a vanilla bean in there and throw in the pod, or use 2t-1T of vanilla extract.) Get a bowl and whip the yolks until they lighten in color. Slowly whisk and add a little bit of the hot cream into the yolks until about 1/3-1/2 of the cream is in with the eggs. Slowly pour the yolk/cream mixture back into the saucepan and mix.
Heat, whisking occasionally, until the mixture thickens quite a bit. You’re making a custard here, if you hadn’t figured that out, so as the eggs cook, the ice cream base will get nice and thick. It should coat a spoon when it’s ready.
Remove the pan from the heat and let it hang out for 30 minutes. Strain the mixture into a big container (used sour cream or yogurt containers work well) and refrigerate until very cold. I usually make the base in the morning and churn it in the afternoon.
Churn according to your ice cream maker’s instructions until it looks like soft serve. Spoon back into your container and freeze. Homemade ice cream is a lot harder than store-bought, so take it out of the freezer 15 minutes before you want to eat it.
- Substitute almond extract for the vanilla and add 2t cinnamon. Steep 30 minutes, then strain.
- Add bottled hot fudge or caramel during churning.
- Chop up some leftover birthday cake and add during churning. This is my favorite variation. I did this with the leftover cake we had from our top tier. Use any leftover frosting instead of the 2/3C sugar. So. Good.
- Add booze! This will make your ice cream softer. Rum + cinnamon vanilla ice cream = BOOZY MILKSHAKE MATERIAL.