Sunday, May 18, 2014

Hunter's Ice Cream

Today I am sharing my husband's favorite ice cream recipe (just go ahead and consider him an ice cream connoisseur). I was shocked when I noticed this recipe was not on my blog! I'll go ahead and admit, baked goods rank higher on my guilty pleasures list.  But not his...

This recipe comes from a good friend of ours, Ashley Cole-Tyson.  She made ice cream a couple summers ago in different flavors for a cookout at her house.  I went out and bought an ice cream maker like hers the very next day.  No rock salt and it takes minutes to freeze.  This recipe makes a great ice cream base.  I love to add mint and chocolate chips but most commonly I add cookie dough.

Vanilla Ice Cream
2 cups heavy cream
1 cup milk (I use skim)
2 eggs
1 cup sugar
1 dash salt
2 tsp vanilla

These are the simple ingredients.  I bet you have everything you need but the cream. I was shocked to find corn syrup listed as the  4th ingredient in the ice cream most commonly purchased at our house.

Combine cream and milk in a saucepan and bring to a boil.  (Notice our great, new AllClad pan!?)  If you don't remember anything else, remember to watch this mixture carefully.  Once it starts to boil you must IMMEDIATELY take it off the heat or it will boil over and make a fluffy, tremendous mess.

While the mixture above is heating, combine eggs, sugar and salt in a mixing bowl and beat for 3 minutes until fluffy.  

Temper the eggs; pour in about a cup of the hot cream into the eggs (verrrry slowly) while the mixer is running on low speed.  Repeat with another cup of hot cream. 

After it is all mixed together, pour the egg mixture back into the saucepan with the remaining hot cream.  Crank up the heat until the temp reaches 170 (usually is a minute for me).  

Turn the heat off, stir in the vanilla, and stick the mixture in the frig overnight or in the freezer for a couple hours.  

After the mixture is cold, mix it in the ice cream maker for 20ish minutes, adding in cookie cough or other topings last minute once the ice cream is pretty much set.  

I like to keep cookie dough in the freezer (make twice the batch I need).  I will slice some for cookies (350 degrees for 14 minutes) and some for the ice cream! 

Store in tupperware in the freezer.  The mixture will be very creamy!  If given the choice, this is how I
 prefer my ice cream!

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