By Kelly Bogard
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!
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.
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.
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!