It’s the weekend and it’s time to indulge! For me, nothing says ‘something sweet’ more than ice cream sundaes!
When I was a kid I used to spend summer vacation in Nantucket MA. This little slice of paradise is the backdrop for MANY of my fondest memories growing up – one of which is the homemade ice cream from the Juice Bar! This walk-in closet sized ice cream shop baked their own waffles to order and made their many creative ice cream flavors in house. While I
tried nearly every one, my favorite has always been vanilla.
I’m thrilled to have finally had the chance to make some of my own thanks to my incredible boyfriend! Phil bought me the ice cream attachment for my Kitchenaid as a Valentine’s Day present and I thought it only fitting I spin some right away.
Vanilla Bean Ice cream
1 cup half & half
2 cup light cream
2/3 cup sugar
1/2 vanilla bean
2 tsp. vanilla extract
4 egg yolks
1 pinch salt
In a nonstick sauce pan mix together 1c light cream, the half & half, a pinch of salt, and the sugar over med/low heat until sugar is fully dissolved. Add inside of vanilla bean (save shell) as well as extract and cover off heat for 10-15 minutes.
Add egg yolks to infused milk mixture over med/high heat and mix together continuously until mixture reaches 175 degrees.
Use strainer to pour custard into remaining 1c. light cream and continue to stir together while transferring to an ice bath. Once custard reaches a lower temp. transfer to the refrigerator and allow to cool thoroughly.
Once mixture is chilled pour into ice cream maker and beat on med/low for 20 minutes. Turn to high for another 5 minutes, transfer ice cream to freezer safe container and set for at LEAST an hour, preferably overnight.
This richly indulgent ice cream is the perfect replacement for my childhood favorite and doesn’t require multiple modes of transportation and several hours.
It’s the weekends people – INDULGE!