Friday, June 25, 2010

Vanilla Ice Cream

El Hub and I are proof that some random law of attraction actually works:  we are on opposite ends of the dessert spectrum.  He loves chocolate; I adore vanilla.  He loves "triple chocolate, ooey gooey, layered-like-Mt. Everest" desserts; I am completely satisfied with a tender slice of apple pie or New York style cheesecake (hold the toppings, thank you).  As I was contemplating this, I found myself feeling sorry for him.  I rarely make chocolate desserts in my kitchen (the thought really honestly never crosses my mind) except for the occasional boxed brownie mix.  I definitely don't buy chocolate ice cream at the store (my hands just automatically reach for the vanilla or peppermint stick).  Poor husband.

However, if he's anything, El Hub is flexible when it comes to sugar (as long as there are no traces of nuts, rhubarb, or raspberries/blackberries--completely his loss!)  We often have ourselves a little ice cream date after he gets off work, before bed.  Just me and him.  And our bowls of multiple scoops of ice cream.  Not too long ago, he looked at me over his spoon and said, "You know, Karla, you've won me over.  Vanilla ice cream is really delicious."  SCORE!!! 

As were were discussing which flavor of ice cream we wanted to make to christen my new ice cream maker, he is the one who chose plain vanilla.  Plain.delicious.creamy.nothing-can-compare.vanilla. 

Vanilla Ice Cream, Philadelphia-Style
"The Perfect Scoop" by David Lebovitz, pg.25

3 cups heavy cream (or 2 cups heavy cream + 1 cup whole milk)
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp. pure vanilla extract (treat yourself to the real deal; don't use imitation or artificial)

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining 2 cups of cream (or 1 cup of cream and 1 cup of whole milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator (I did mine overnight).  When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions, about 30 minutes.

For soft-serve style ice cream, serve immediately.  For a harder, scoopable ice cream, place frozen ice cream in a shallow dish, press plastic wrap directly on top of it, lid it, and let it freeze in the freezer for 3-5 hours before serving.

1 comment:

  1. Yummy! I have to say I side with Mike. One can never have enough "triple chocolate, ooey gooey, layered-like-Mt. Everest" desserts! ; )


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