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Vanilla Ice Cream. Pure and Simple. So Good.

I ate it with my favorite ice cream topping - colored sprinkles. I was going to make some of Leslie’s hot fudge, but I may or may not have been too lazy to make it.

As I was taking this picture I started to wish that I had dumped some sprinkles into the ice cream as a mix in, which reminded me of all the TCBY Shivers I used to eat in high school. YUM! I am so doing that next time I make some ice cream.

This is a great custard based ice cream recipe, and only requires a few steps to deliciousness. I steeped one vanilla bean in a mixture of whole milk and heavy cream, then tempered the hot milk mixture into the egg yolks and sugar, and finally let it cook for another minute or so until thickened and registered between 170-180F. I let my mixture chill in the fridge for a good 6 hours before churning it.

The verdict - The vanilla flavor mellowed nicely after a day in the freezer, and the ice cream had a perfect consistency balance of hardness and softness.

Now, what’s a girl to do with a quart of this stuff. Kind of hard to give away at the office, and I hate exercising too much to keep such delicious confections around the house.

This perfect for summertime recipe was chosen for Tuesdays with Dorie by Lynne of Cafe Lynnylu You can find the recipe at Lynne’s blog or on page 428-429 of
Baking: From My Home to Yours by Dorie Greenspan.