Have you ever had frozen custard? It's life changing.
Ice Cream on steroids...and eggs.
East Tennessee has ice cream shops, and frozen yogurt dives. East Tennessee does not have Frozen Custard eating establishments. Disgraceful.
Since I made a cherry cobbler yesterday I made it my mission to make the best vanilla ice cream/custard imaginable. Breyers just wouldn't do. No way Jose.
It's been trial and error. Lots of trials and many errors. Who knew creamy, dreamy, velvet-y, vanilla ice cream would be so hard to create?
Kitchen experiments serve as marriage counseling for me and Allen. We flow really well when cooking together. All I had to say to get him on board was "Ice Cream". Worked like magic!
We used Pioneer Woman's Vanilla Ice Cream recipe. It takes some time and effort but you will not regret it!
Before I picked PW recipe I did a lot of research. Hers was the easiest to follow. Not a lot of red tape to cut through. I didn't want to lose my religion in the name of ice cream.
Her recipe also calls for a vanilla bean. If you're in the Knoxville area you can find vanilla beans at Fresh Market. You can also order them from Amazon. The vanilla bean makes all the difference. Find. Vanilla. Beans. Amen.
For step by step directions (trust me...you'll need these) click here.
If your're feeling brave you can use the recipe and directions below.
Enjoy!
Ingredients
- 1 whole Vanilla Bean, Split And Scraped
- 3 cups Half-and-half
- 2 cups Sugar
- 8 whole (up To 9) Large Egg Yolks
- 3 cups Heavy Cream
Preparation Instructions
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
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