Let me preface this recipe by saying nothing will ever beat McConnell's (best ice cream in the world and my first employer ever), but this ice cream is delicious and totally easy to make! The hardest part about this recipe is waiting for it to freeze! This is an American ice cream base as opposed to a European ice cream base (which has egg yolks in it) but it's still sweet, creamy and satisfying! Feel free to double or triple this recipe if you want a bigger batch or are serving a crowd!
Makes about 1 and 1/2 cups of ice cream
Ingredients:
1 cup heavy cream
1/3 cup plus 2 Tablespoons white granulated sugar
1/4 teaspoon kosher salt
1/2 vanilla pod
1/2 cup plus 2 Tablespoons whole milk
1/2 teaspoon vanilla extract
Step 1: Whisk together the sugar, cream and vanilla pod (scrape the seeds into the mixture and also add the pod) in a saucepan over medium heat until simmering and foamy (about 5 minutes)
Step 2: Take this mixture off of the heat, and add the milk and vanilla extract. Let this mixture cool in the fridge in a freezer safe container, and when totally cooled, fish out the vanilla pods, and stick it in the freezer for 40 minutes.
Step 3: When your cream base has been in the freezer for 40 minutes, whisk all the mixture together, making sure to scrape down what's frozen to the sides and incorporate it in to the rest of the mixture, whisking for about 5 minutes to aggravate the cream, then whisk in this same way every 40 minutes, making sure all of the frozen areas are incorporated into the more fluid areas .
Step 4: Take your ice cream out and serve after about 2 hours and 45 minutes if you want it softer, or at least 3 hours and 30 minutes if you want a more solid consistency. Enjoy!
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