The last time I tried to make home-made ice cream I wasn’t fully prepared. As in, I really had nothing to put the ice cream in once it was made. I believe pint jars would probably do fine, but I didn’t have any wide-mouthed ones, which I thought would work the best. I ended up putting them in recycled sour cream and cottage cheese containers, which worked OK if you don’t mind a lot of frost on your ice cream.
But recently I bought some cardboard pint containers on amazon.com. When the containers arrived, I was again inspired to make my own ice cream. Vanilla is actually about as easy as it gets – the hardest part is separating the yolks from the white. But from the basic vanilla flavor you can diverge and get so many other flavors such as cookie, fresh fruit, crushed candy bars, etc.
- 3 c. half-and-half
- 8 egg yolks
- 1 c. sugar
- 2 c. heavy whipping cream
- 4 tsp. vanilla extract
- 1/8 tsp. salt
- In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
- Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds or until well blended and slightly thickened. Continuing on Speed 2, very gradually add the half-and-half; mix until blended.
- Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
- Assemble and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Turn to STIR (Speed 1). Using container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes or freeze in airtight container.
This recipe makes about four and a half pints of ice cream. My ice cream maker makes what I would consider soft-serve ice cream. But if you pack the ice cream in an airtight container it freezes really nice!