There is nothing better after a backyard barbecue filled with spicy and smoky food than homemade vanilla ice cream. Sure, you can go to the store and buy anything from a pint to five gallons of the sweet stuff, or you can do yourself proud and make your own.
This was a first for this household, but it seemed liked the perfect ending to a recent Salt Lake City Avenues neighborhood cookout. After reviewing a zillion recipes, this one for Super-Premium caught my eye. Just a few ingredients, a little time on the stove and some time in an electric ice cream maker and you have made pure heaven.
Super Premium Vanilla Ice Cream
- 3-cups half-and-half
- 1-cup heavy cream
- 8 egg yolks
- 9-ounces (by weight) or 1 1/8 cups granulated sugar
- Pinch salt
- 2-teaspoons pure vanilla extract
Pour half-and-half and cream into large, heavy saucepan. Place on medium heat and cook until bubbles begin to form. Remove from heat. Whip egg yolks by hand with a whisk or in an electric stand mixer with a whisk attachment. When a lighter, foamy yellow, gradually add sugar and salt, whisking until light in color and mixture forms a ribbon when you lift some with a spoon. Slowly add 1½ cups of hot cream mixture into egg yolk mixture while continuing to whisk. Pour the egg and cream mixture back into saucepan with remaining cream mixture and heat, stirring constantly on medium low heat until mixture reaches 170 degrees and coats the back of a spoon.
Allow to cool ten minutes. Stir in vanilla. Cover and place mixture in refrigerator until it reaches 40 degrees – overnight is best. Pour into ice cream maker and freeze until thick. For soft serve, use immediately. For more solid ice cream, remove from machine and put into covered container. Freeze until you are ready to use.
This makes a not too sweet, fabulously rich ice cream. It is perfect for mixing in cookies crumbs, chocolate chips or fruit. Great for making ice cream sandwiches with homemade cookies!
So much better than ice cream from the store, and less expensive than the super premium brands. True you have to invest in an ice cream machine, but there are many on the market between $50-$100.
Please take a moment and comment on this article below. Click on subscribe to receive an e-mail when Alison publishes new articles. Alison is also National Books Examiner, National Community Issues Examiner, National Social Issues Examiner, and Salt Lake City Political Buzz Examiner. For a link to all of Alison’s comfort food articles, please click here. Thank you.
Source: Adapted from a recipe by Alton Brown, Food Network