ice cream recipes
Vanilla Bean Ice Cream
Adapted from Bon Appétit. Makes about 3 1/2 cups
ingredients
1 1/2 cups heavy cream
1/2 vanilla bean
1 cup whole milk
4 large egg yolks
1/2 cup sugar, divided
fresh blueberries and raspberries,
for topping (optional)
- pinch of kosher salt
Equipment: an ice cream maker
directions
Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher
salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add
pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using
vanilla bean, cover; let sit 30 minutes.
Whisk 4 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes.
Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream
mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden
spoon, 2–3 minutes.
Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring
occasionally. Process custard in an ice cream maker according to manufacturer’s
instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours
and up to 1 week.
Serve with fresh blueberries and raspberries, if desired. Enjoy!
ice cream recipes
Raspberry Ice Cream
Adapted from epicurious.com. Makes about 1 quart
ingredients
12 ounces fresh or frozen raspberries
2 cups heavy whipping cream
2 tablespoons plus 1 cup sugar
1 tablespoon vanilla extract
6 large egg yolks
Equipment: an ice cream maker
2 cups whole milk
directions
Purée raspberries and 2 tablespoons sugar in processor. Let stand 15 minutes. Strain
purée into bowl, pressing on seeds to extract as much fruit as possible; discard seeds.
Whisk yolks and remaining 1 cup sugar in medium bowl to blend. Bring milk and cream
to simmer in heavy medium saucepan. Gradually whisk hot cream mixture into yolk
mixture; return custard to pan. Stir over medium heat until custard thickens enough to
leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil).
Immediately pour custard into large bowl; mix in vanilla.
Place bowl of custard over another large bowl filled with ice and water and cool, stirring
occasionally, about 40 minutes. Stir in raspberry purée.
Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice
cream to large container, cover, and freeze until firm, at least 4 hours and up to 2 days.
ice cream recipes
Chocolate Chip-Rum Ice Cream
Adapted from epicurious.com. Makes about 1 quart
ingredients
2 cups heavy cream
1/8 teaspoon sea salt
1 cup whole milk
1/3 cup dark rum
3/4 cup packed dark brown sugar, divided
1/2 cup chocolate chips
1/2 teaspoon grated nutmeg
Equipment: an ice cream maker
2 large eggs
directions
Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium
saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt
in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and
cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F
on an instant-read thermometer (do not boil).
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and
chill custard at least 6 hours.
Freeze in ice cream maker according to manufacturer’s instructions. When the ice cream
is almost finished, pour the chocolate chips into the machine and allow to incorporate
completely. Transfer to an airtight container and put in freezer to harden, about 2 hours.
Cook’s Notes:
Rum custard can be chilled up to 24 hours.
Ice cream keeps 1 week.