Today’s experiment in the kitchen, Double Vanilla ice cream.
While I cannot honestly say this has been “hand”crafted (because the ice cream maker did all the work) it is homemade, and that is why I feel justified in including it, here.
To begin, you will need an ice cream maker (either hand crank or electric. I bore easily, so I am using an electric. So sue me.) a whisk, a mixing bowl,and a big rubber spatula.
For ingredients and implementation, you will need 1 bag of ice and a box of rock or ice cream salt. Also:
- 3/4 cup sugar (or sweetener of your choice)
- 1 pint heavy cream
- 1 pint milk
- 1 teaspoon vanilla
- 1/2 of one vanilla bean
- 1/2 tsp table salt
Begin by slicing the vanilla bean lengthwise through only the top layer of skin. Scrape all the teeny, oily seeds into a 2 qt mixing bowl. They are kind of a mess, but sooooo worth the end result. Then add all other ingredients to the bowl and mix them together thoroughly.
Place the mixture into the “can” of the ice cream maker and chill in the fridge for at least half an hour.
Then, assemble the ice cream maker according to manufacturer’s directions. Add ice and rock salt in alternating layers around the can. Note: the smaller the ice cubes and the less salt used, the slower the churn, and thus, the finer the grain of ice cream product.
It is essential that your mixture fill no more than half the available volume in your can, as the mixture will expand to roughly double when complete.
Plug it in, or begin churning. Add ice, water or salt, as needed, as indicated by the directions for your machine. Keep the ice level up to the top to insure complete freezing.
I found that the addition of table salt kept the mixture from freezing “solid”. Not to worry. It is a necessary foil for the sweetness of the ice cream and makes a delicious difference to the finished product.
When the machine stops, or 50 minutes of freezing time has elapsed, turn out the ice cream into a freezer container, taking care to scrape all the yummy deliciousness from the paddle into your bowl or back into the can. It is ready to eat at this stage, but will have a consistency more like soft-serve. For a harder product, cure the ice cream in the freezer for at least an hour (2-3 is better).
Voila! The most delicious ice cream EVAH, with absolutely no carageenen, high fructose corn syrup or FD&C yellow #5. Ice cream will last up to one week in the freezer. But seriously, no it won’t!
Take that BigFood! What a delicious way to Stick-It-To-Monsanto. This mixture cost approximately half what a premium ice cream cost me to buy, and is all natural and contains no preservatives.
Now that is what I call some Summertime Awesome America!!!