We attempted this base vanilla recipe several times, and found this the best method. We tried to use the mixture when it had chilled only a few hours, but could not get it to the right consistency. Overnight for both the mixture and the freezer bowl is best. Makes 2 quarts.Vanilla Ice Cream Base Ingredients
2 1/3 cups whole milk
2 1/3 cups heavy cream
2 tps pure vanilla extract
3 extra large eggs
4 extra large egg yolks
1 1/8 cup sugar
The day before serving:
- Cover the freezer bowl of an electric ice cream maker with a plastic grocery-store produce bag, and place it in the freezer overnight.
- Combine the milk and cream in a medium saucepan. Heat over medium high until the mixture comes to a scald (just to the point of boiling over, then remove immediately from the heat.)
- Combine the eggs, egg yolks and sugar in a large bowl. Using a hand-mixer on medium, beat until the mixture becomes pale yellow and ribbons start to form.
- Using a measuring cup, whisk in about a cup of the scalded mixture into the eggs to temper them, then slowly add the remaining milk and cream, about a cup at a time, so that the egg mixture doesn’t scramble.
- Add the vanilla to the mixture.
- Cover and refrigerate overnight.
- 2-4 hours before serving:
- Remove the plastic bag from the freezer bowl, place it in the ice cream maker, and add the chilled ice cream mixture to the bowl.
- Place the mixing arm over the bowl, and turn the machine on. Allow the mixture to churn for about 30 minutes. Any additions to the ice cream, such as nuts, should be added during the last couple of minutes.
- The mixture will have a very soft texture. For a firmer texture, remove the ice cream to a plastic quart container, cover it, and return to the freezer for at least two hours. Do not freeze the mixture in the freezer bowl.
- For serving, allow the ice cream to soften for about 15 minutes to allow scooping.
For the Cherry Garcia Icecream:
1 ½ cups pitted, quartered fresh bing cherries
1 ½ cups good quality chopped dark chocolate