When I was little, I begged my mom for an ice cream maker.
Santa brought it, and I never used it.
It needed rock salt and blah, blah, blah.
Now, making ice cream at home is so much easier.
A few years ago, my dad and stepmom bought me the ice cream maker attachment for my Kitchen Aid mixer. I never used it. I can’t really explain why. I still have it.
Not long after I got the attachment, Michelle – my best friend from college – got me a Cuisinart dream machine. They don’t call it that, I do.
Something else they both have in common is that they’re both worth the homemaking hassle.
Store-bought creations have 400 ingredients.
The machine came with all sorts of recipes. But by now you’ve figured out that I like to complicate things and get as crazy as I can in the kitchen. I searched the internet for a recipe, and it paid off.
Oddly enough, the recipe I found has a connection to my past..
The person who posted the recipe wrote that they’d been in Bella Vista, Arkansas, which is near where I lived before moving to South Carolina. The writer says she shared her recipe after enjoying the vanilla ice cream in Arkansas!
2 large pasteurized eggs
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
2 tsp. vanilla extract
This one calls for raw eggs. Many recipes call for cooked eggs, or no eggs at all. Just realize that they ensure a creamy-custardy treat.
Whisk (I used my Kitchen Aid stand mixer) the eggs in a mixing bowl until light and fluffy (1-2 minutes). Whisk in sugar a little at a time.
Once sugar is all added, whisk 1 minute longer. Add the cream, milk & vanilla, but stir it with a spoon to avoid making air bubbles.
This is all so simple. Really!
I always keep the bowl in my freezer. It’s tucked away in a plastic bag just to protect it.
I’ve made vanilla, coconut (w/ extract), and chocolate chip (just add mini chips toward the end of churning). I even used Sweet Life, a sugar substitute made from Stevia, in place of real sugar. The result was good, but it was a little to crumbly for my liking. It lacked the silky smooth perk of combining real sugar and eggs.
I want to get more creative. But, you know what? Vanilla really is as good as it gets, especially that recipe I just shared. I love to make it and then add all sorts of fun toppings.
The possibilities are plentiful. You can add whatever you want when you make your own. The best part: you’re not adding tapioca maltodextrin, cellulose gum, mono and diglycerides, caramel color, guar gum, carrageenan or dextrose, like (some of) the pros do.
Tip: While your ice cream is churning (this takes 20-25 minutes), pick the container that you’ll use to store it, and put it (and the lid) in the freezer. This will keep your ice cream from melting along the way. Otherwise, even that quick dip in temperature could cause you to wait longer for it to reach an enjoyable frozen texture.