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Posts tagged ‘vanilla ice cream’

The Basics: Vanilla Ice Cream And The HIGH Cost Of Vanilla Products

 

When you look in the frozen food aisle of the supermarket there are hundreds of different flavors of ice cream, same when you go to the ice cream shop. How many of you ever order vanilla? Not very many I imagine and I also have to admit that I rarely if ever order vanilla ice cream when I go to out for a scoop. However, at home you will always find vanilla ice cream in my freezer. I love the versatility, on pie or cake, a black and white ice cream soda or shake, vanilla ice cream will always be my flavor of choice. My preference after trying many brands is Haagen Daz if not making my own. It’s simple to make ice cream but to be perfectly honest when you can get good ice cream at the store why make it yourself? Well, here is why, the flavor of homemade ice cream in my opinion is far superior to anything store bought, it’s definitely worth the effort and highly recommend giving it a try. I use an ice cream maker but you don’t have to, no churn ice cream is just as creamy and delicious.

 

I am appalled at the price of vanilla extract. Truth be told a friend told me that vanilla would be going up in price because of a problem with the crop, weather related I think almost 2 years ago,  I stocked up at that time but have used all of my reserve including homemade extract (2 bottles) I am now plowing through vanilla paste and after that I will have to break down and buy some. Vanilla is crucial in baking, you can’t not have vanilla in your pantry. I have to check Costco, I hate going there, the lines are horrible  and everything is so big, maybe their vanilla is less expensive and if so I will brave a trip there. Has anyone bought recently from them, do you know how much it is?

The recipe I used is custard base (uses eggs) but you can make without eggs using corn starch to slightly thicken the milk/cream it also  has a small amount of cream cheese in it and is delicious. This custard or ice cream base can be adapted or made into many other flavors. Add a ripple or swirl, use some brown sugar along with the white to add depth and a caramel flavor, add fresh fruit, strawberries or peaches. You can add cream cheese for a cheesecake flavor, instant espresso, chocolate or nuts. This is a basic recipe you can have fun with, let your imagination go wild.

Vanilla Ice Cream

Makes slightly less than one quart

Custard Base

1 1/2-2 cups heavy cream

1-1/12 cup whole milk

5 egg yolks

1/2 cup sugar

1 tbs vanilla extract

Separate your eggs and whip the egg yolks in a mixing bowl. In heavy non reactive saucepan heat the milk, cream and sugar until scalding. Slowly pour about half into the beaten egg yolks whisking while you pour. Pour back into the saucepan and cook on medium heat stirring constantly until it becomes thick and coats the back of a wooden spoon, run your finger making a line, if it stays intact and doesn’t run back together its done, it will be quite thick. Pour through a sieve into a heat proof bowl. Cover and refrigerate overnight or until it reaches a temperature of 40 degrees or less. Note: I used 2 cups heavy cream and 1 cup whole milk but you can use 1/12 of each.

If using an ice cream maker follow manufacturers instructions.  Freeze until scoopable at least 4 hours.

 

Vanilla Ice Cream

Vanilla Ice Cream

Vanilla Ice Cream

I know you are probably thinking how boring, really Suzanne, vanilla ice cream, yawn. Well, you’re right, it can be boring on it’s own but just think of what you can do with vanilla ice cream. My favorite milk shake and ice cream soda’s (black and white) I always make with a chocolate base and vanilla ice cream. There is nothing better than a scoop of creamy vanilla on a warm piece of pie or cobbler or crisp. Ice cream sandwiches, I love using vanilla ice cream with a chocolate wafer. I always keep at least a pint of plain vanilla ice cream in the freezer, and the recipe I use can be changed to add whatever you want, fudge, caramel or fruit swirl, turn it into strawberry ice cream, praline or butter pecan, coffee or chocolate, the possibilities are endless. So here is is my basic vanilla ice cream recipe. Super easy and the results are fantastic.

Makes 1 quart

2 cups heavy cream

2 cups whole milk

6 egg yolks from large eggs

1/2 +2 tbs sugar

pinch of salt

1 tbs pure vanilla extract

2 tbs corn syrup or Lyles Golden syrup (optional)

Add cream and milk to heavy medium size saucepan and heat on med/high until milk scalds but should not come to a boil. While milk/cream is heating beat the egg yolks, sugar and salt with a whisk until its creamy, thick and light in color. When milk has scalded pour half into eggs whisking constantly, mix thoroughly and add back to the pan with the rest of the milk. Reduce heat to medium and cook stirring constantly with a wooden spoon until it thickens and coats the back of the spoon, you know it’s done when you can draw a line on the back of spoon and the line stays intact. Remove from heat and add the vanilla extract. Pour into a bowl and cover with plastic wrap, the wrap should sit on top of the custard. Let cool to room temperature then refrigerate over night,

Add the optional corn syrup and follow manufacturers instructions for your ice cream maker. When done (should be the consistency of soft serve ice cream) place in freezer container and let sit in the coldest part of the freezer at least 4 hours but preferably overnight,

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

Strawberry Rhubarb Ice Cream

I made this ice cream to go with the chiffon cake and roasted strawberries and rhubarb. There is nothing like home made ice cream, I love making it and love eating it even more. I wanted to try using some of the rhubarb simple syrup in an ice cream base, I was a little afraid it might turn out icy but it didn’t this was so creamy and wonderful. I adapted David Lebovitz base recipe for vanilla ice cream making some additions and subtractions. His ice cream recipes are genius and I have not been disappointed with any that I have made. I also added some of the roasted strawberries and rhubarb after the ice cream finished churning. It went perfectly with the chiffon cake. I just have to say we had a fantastic Mothers Day lunch, my lovely daughter made all the food, I brought the dessert and we had a wonderful time. I plan on posting her recipe for fried chicken, it’s the best I have had.

Strawberry Rhubarb Ice Cream

  • 1 cup whole milk or half and half
  • A pinch of salt
  • 1/2 cup sugar
  • 2 tbs cream cheese at room temperature
  • 2 cups heavy cream
  • 5 large egg yolks
  • 2 teaspoon pure vanilla extract
  • 1/2 cup rhubarb syrup
  • 1 cup roasted strawberry rhubarb  drained and chopped into small pieces

1. Heat the milk, salt, and sugar in a saucepan.

2. In a separate bowl, stir together the egg yolks,  gradually pour some of the hot milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4.Whisk the hot custard into the cream cheese, continue whisking until there are no lumps. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning add the rhubarb syrup through the hole on top of the ice cream maker. Place ice cream in freezer container, fold in the strawberries and rhubarb and place in freezer until it’s scoopable.