Vanilla Ice Cream

It’s holiday season which means fruit pies and crisps are in abundance. And what is needed when it comes to hot, fresh of pie on Thanksgiving? Vanilla ice cream 🙂

I love ice cream and my favorite ice cream is mint chocolate chip from Baskin Robbins. Or toasted almond from Leatherby’s. If we buy ice cream at the store, it’s usually moose tracks or chocolate fudge brownie swirl. There was that one time I was in the Skinny Cow ice cream sandwich phase. And I also went through a period where I loved Drumsticks. My point is, I never order or buy plain vanilla.

However, when it comes to a hot apple crisp or a warm boysenberry cobbler, a scoop of vanilla ice cream is needed. And since we will all be eating a lot of pies and such this season, it seemed only fitting that it was time to make homemade vanilla ice cream.

There are two styles of ice cream: French style or custard/egg based and Philadelphia style or cream and sugar based. I’ve previously tired custard based ice cream such as Mocha Cookie Madness and Cinnamon but for this vanilla, I decided to try Philadelphia style. It’s such an easier method because there is no tempering of eggs. Just a mixing of cream, sugar and vanilla…easy!

This recipe is taken from David Lebovitz’s The Perfect Scoop. The recipe calls for a vanilla bean, Makes sense since this is vanilla ice cream, right? Well, if you are like me and think you have a vanilla bean in the cupboard from a previous recipe so you don’t put it on the list for the store and then get home and realize that you do in fact need a vanilla bean, it’s ok and you can still make this recipe! Just substitute 3 tsp. of vanilla for 1 vanilla bean, according to a Google search. I added extra for good measure! This recipe is so easy and so perfect with hot apple crisp, which is coming to the blog next week 🙂 Enjoy!

-Kelly

Ingredients:

• 3 cups heavy cream
• 3/4 cups sugar
• pinch of salt
• 5 tsp. vanilla extract (original recipe calls for 1 vanilla bean + 1/4 tsp. vanilla)

Directions:

• In medium saucepan over medium, stir 1 cup cream, sugar and salt until sugar is dissolved.
• Remove from heat and add remaining cream and vanilla extract. Let chill (I refrigerated overnight).
• Churn ice cream according to ice cream maker directions. Eat a spoonful now and freeze the rest for later!