By Kelly Bogard
There’s nothing better on a Texas summer afternoon than something cold to keep the heat at bay. From a tasty milkshake to Fruit Sorbet, if it’s cold, you can bet it’s on my list of treats.
Growing up, I remember homemade ice cream as an extra special treat. It was time consuming and labor intensive to get that bowl of creamy cold goodness. And everyone was involved. Grandma would make the ice cream base. I would sit on the ice cream maker to hold the motor down, and Granddaddy would hand crank in until it was ready.
Nowadays, it’s much easier to make and share this frozen treasure. So what better to have at the apex of summer than a classic ice cream recipe!
For Homemade Vanilla Ice Cream, you will need…
4 c whole milk
4 c heavy cream
2 c sugar
2 tbsp vanilla extract
1 vanilla bean (optional)
1/2 tsp salt
rock salt for ice cream maker
This ice cream recipe can easily be transformed by adding fruit or cookies, or even some chocolate for good measure. Classic vanilla and Big Red Ice Cream have always been my favorite when it comes to homemade, though.
Start by placing the ice cream freezing container in the stand up freezer the night before, so it’s completely chilled and ready for the mixture. The next day, heat the milk over medium heat. You want bubbles to start forming around the edges of the pot, but don’t let it boil. Pour the warm milk over the sugar in a large bowl and mix to dissolve the sugar.
While you are still mixing, add in the heavy cream, vanilla extract and salt. Mix until frothy.
Split the vanilla bean, and scrape the inside of the bean. Add the bean paste to the ice cream mixture. Once everything is well combined, cover the bowl, and let it chill in the refrigerator for at least 30 minutes.
Once cooled, pour the ice cream mixture into the freezer of choice and follow the manufacturers directions. It usually takes 30-40 minutes for the ice cream to form.
Finally, now that the ice cream has been churned, remove the tub from the ice bucket and cover the top with plastic wrap. Put it in a standard freezer for at least two hours to start to harden. Serve at your preferred consistency.
Let’s cool things down a bit in these dog days of summer with this sweet, creamy ice cream. After all, it is National Ice Cream month. What’s your favorite flavor? From all of us at Texas table Top, enjoy!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 2-3 hours |
| Servings |
servings
|
- 4 c whole milk
- 4 c heavy cream
- 2 c sugar
- 2 tbsp vanilla extract
- 1 vanilla bean optional
- 1/2 tsp salt
- rock salt for ice cream maker
Ingredients
|
|
- Place ice cream container in the freezer to chill over night before using to make ice cream.
- Scald the milk.
- Pour warm milk over sugar to dissolve.
- Mix in remaining liquid ingredients.
- Split and scrape the paste from one vanilla bean.
- Add vanilla bean paste and mix well.
- Chill for 30 minutes in the refrigerator.
- Pour the ice cream mixture into the Ice cream container.
- Churn per manufacturer's instructions.
- Place container in a stand up freezer to set until firm.
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