Those of you who follow my blog closely know that I recently shared a recipe for vanilla ice cream in a bag and maybe you’re wondering, “ANOTHER vanilla ice cream recipe”? Yep, yep, and this one is absolutely divine because it is the creamiest vanilla bean ice cream recipe because of a simple little step that will change how you make homemade ice cream. Just transfer the frozen ice cream out of the ice cream maker into one of these tubs and pop it in your freezer for 2-3 hours.Why Try So Hard to Make the Best Homemade Ice Cream They fit just about anywhere in my freezer and are perfect for getting that perfectly round ice cream scoop. Once my ice cream is ready, I like to use these Glide-A-Scoop tubs. But if you want seriously scoopable ice cream (like in these pictures), you’ll need to store the ice cream in the freezer for a couple of hours first. The longer you let it mix in the ice cream maker, the more firm it will get… for a while. Homemade ice cream right out of the ice cream maker usually has a consistency more like soft serve. Homemade ice cream won’t reach the scoopable consistency you’re used to in ice cream right out of the freezer. This is some of the thickest, richest ice cream I have made… and there were no leftovers! How Hard Does Homemade Ice Cream Freeze? That’s where the high fat in whipping cream comes in handy. Since it is “only” vanilla ice cream with no other interesting flavors, I wanted the consistency to be nice and creamy. I went a little crazy with this ice cream and used only heavy whipping cream. So do yourself a favor and splurge a bit on pure vanilla extract for this recipe. And when you’re using it in a recipe like this – where the only ingredients are milk, sugar, and vanilla, that is the only thing you are going to taste. I don’t like the flavor of imitation vanilla extract anyway. Please, please, please – use pure vanilla extract and not the imitation stuff. So I decided to go with vanilla extract instead. The only vanilla beans I could find cost almost $12 for just one vanilla bean! I couldn’t believe it… and I had no idea how many I would need to use in the recipe, and how many times I would “accidentally” mess it up and need to make it again before the recipe was ready for you. I had originally planned to make vanilla bean ice cream – you know, get a vanilla bean, scrape the insides out, and use that to flavor the ice cream instead of a bottle of vanilla extract. Let me know if you’re interested, and I’ll convert this recipe to the big bad mamma-jamma 6-quart ice cream maker, too! This recipe is for the smaller, countertop version. It makes about 2-3 cups of ice cream, just perfect for my husband, our son, and me to have some… with maybe a little bit leftover. But for every-day use (because don’t you need ice cream every day?) I use our Cuisinart Countertop Ice Cream Maker. That bad boy makes 6 quarts of ice cream at a time (that’s a gallon and a half!), so that’s special-occasion-only. We make homemade ice cream all the time… When we’re having a party and have a lot of mouths to feed, we bust out the big guns with our White Mountain Ice Cream Maker. This Easy Homemade Vanilla Ice Cream is perfect by itself, on top of another dessert, or as a base for some delicious fruit or candy mix-ins.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |