When the weather is hot, my thoughts turn to ice cream. In fact, July is National Ice Cream Month, don’t you know! My family thought the 4th of July was a good excuse to get out the ice cream maker and make our favorite recipe for vanilla ice cream. This recipe is adapted from one the Food Netwook chef Alton Brown wrote. As if the ice cream wasn’t sublime enough on its own, we topped it off with some of Marisolio’s Dark Chocolate Balsamic!
Vanilla Ice Cream
3 cups half and half
1 cup heavy cream
8 large egg yolks
1 heaping cup of white sugar
2 teaspoons pure vanilla extract
Place the half and half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently,until the mixture thickens slightly and coasts the back of a spoon and reaches 170-175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 F. or below.
Pour into an ice cream maker and process according to the manufacturer’s instructions. This should take approximately 25 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden.