Homemade Vanilla Bean Ice Cream = Frozen Happiness

Oh, the joys of a big bowl of homemade ice cream on a hot summer day!  Is it possible to resist such a wonderful treat?  I think not!

Last year, Brad surprised me with a homemade ice cream maker, and I've had so much fun making the smile-inducing wonderfully delicious frozen goodness ever since.  A good recipe for classic vanilla ice cream is something that everyone should have in their ice cream repertoire.  You can add extra deliciousness like fresh peaches, blackberries or strawberries...or just about anything else your little heart desires.  The possibilities are endless. 

I made this particular batch to go atop Bubba's Peach Pie that I recently made.  They were a match made in heaven, of course.  This ice cream was also incredible served on top of a Blackberry Peach Cobbler that will be posted here on the blog soon.

So, go break out the ice cream maker and cool off with a bowl of frozen happiness.  With the first day of summer quickly approaching, there's no better time.  And...there's no better recipe to kick off the season than this one.

Bon Appetit, my friends!  :)

Vanilla Bean Ice Cream

Adapted from:  Gourmet magazine, September 1998

Ingredients:

2 vanilla beans

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

3 large eggs

Directions:

With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat. 

In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170-180°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day. 

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.