Vanilla Bean Ice Cream

My children love ice cream, and they are creative in their selections whenever we venture into an ice cream shop. I can be counted on to order the same thing each time - mint chocolate chip. But not my wee ones. They will try a new flavor each time, my little C sure to ask, "does it have peanuts? May you please wash the scoop first?"

Consequently, many of the flavors we create at home are unique concoctions that are recipes only in terms of the basic vanilla or chocolate at their base. However, because so much time was put into additions and extracts, I've always used a basic milk and cream base. With a little extra time on Saturday afternoon (a summer shower brought us inside and to dinner early), I decided to try for the first time a custard base. A plain vanilla custard base to be ready with our cherry pie on Sunday.

"Mama, this is the best thing I've ever tasted."

Try this. You will not be disappointed. An added perk? It calls for five egg yolks. My breakfast pie calls for five egg whites, which is baking at this very moment. Rather than put the time early in the morning (the kids have swim lessons and VBS this morning) to make the individual pies, I just rolled out a store bought pie crust and made it as a single pie in a tart pan. Store the whites in a sealed jar  or container for no longer than a couple of days and make the pie for an easy breakfast or dinner.

Another note to keep in mind - this is not a quick recipe. Unlike a milk and cream based ice cream, which requires about five minutes of hand mixing before popping into the ice cream maker (you can have fresh ice cream about 30 minutes after you've started), this one takes significantly longer to cook, cool, and chill (overnight). Don't be afraid of it, but give yourself the time needed.

You need:

2 c. whole milk
2 c. heavy cream
1 c. granulated sugar, divided
a pinch of salt
1 whole vanilla bean, halved and scraped of seeds
5 lg. egg yolks
1.5 tsp. vanilla extract

In a medium saucepan over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixture on low speed or whisk, beat until the mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture in a slow and steady stream.  In the same fashion, add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon or plastic spatula, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - this should take only a few minutes.

Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight. Pour into ice cream maker and mix until thickened, about 20 minutes. Store in an airtight container.