Using an ice cream maker is going to give you the best results in terms of a smooth and creamy texture, however if you don’t have one, this recipe is the next best thing.
Making ice cream is one area where you don’t want to use low-fat ingredients. Ice cream depends on its high fat content to create a smooth and creamy blend, and it also prevents it from getting icy and gritty in the freezer.
Because ice cream is made from only a few ingredients, you really want to use the best quality ingredients. This is especially true when adding flavorings. Use good quality chocolate, and pure vanilla extract – or even better, real vanilla beans.
Any flavorings you do add, especially extracts or alcohols, should be added after you have cooked the custard and it has cooled. If you add it to the custard when its hot, the flavors start to deteriorate and won’t be as pronounced.
Keep the ice creams surface covered with plastic wrap while it’s in the freezer. This will help prevent it from ice crystals forming on the surface.
French style ice cream contains egg yolks, which help make it smooth, rich and creamy.
|Homestyle French Vanilla Ice Cream|| |
- 4 egg yolks
- ½ cup sugar
- 2 tsp pure vanilla extract or 2-3 vanilla beans (split bean, scrape out insides)
- 1 ¾ cups heavy whipping cream, chilled
- In a double boiler, over simmering water, combine yolks and sugar. Whisk constantly for 4 minutes, mixture should be slightly thickened.
- Remove from heat. Using a hand mixer, beat mixture for 3 minutes. Set aside to cool.
- In another bowl, whip cream until soft peaks form.
- Mix vanilla into custard mixture, then fold into whipped cream. Mix gently until well incorporated (you don’t want to lose volume by over-mixing).
- Pour into a loaf pan lined with plastic wrap. Smooth top, then press plastic wrap onto surface of ice cream. Chill until frozen, about 4 hours.