Tuesday, July 2, 2013
Tasty Tuesday ~ Homemade Vanilla Bean Ice Cream!
Sure, it's easier to pick up a pint of Vanilla or Rocky Road at the store, but freshly made ice cream tastes so much better - especially on a hot evening in summer.
Here it is: my Tasty Tuesday recipe for Homemade Vanilla Bean Ice Cream!
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste OR Vanilla Extract
In a large saucepan, whisk together the cornstarch, sugar and salt and then gradually add in the milk and whipping cream, continuing to whisk as you do so. Cook at medium heat for about 10 minutes (the sauce will thicken slightly); remove from heat. Next, whisk the egg yolk until it is slightly thickened, and then add in 1 cup of the milk mixture, continuing to whisk. Once this is mixed, add in the rest of the milk mixture and then whisk in the vanilla bean paste or extract. Don't you love the word 'whisk'? Let's see if I can use it again. Let this mixture cool for 1 hour and the cover with plastic wrap - put that wrap right on top of the mixture. Cool for at least 8 hours.
When you're ready to munch, munch, munch, place the ice cream mixture directly into the freezer bin of your ice cream maker - don't forget to take off the plastic wrap! Follow the directions of your machine. Serve cold and enjoy!
Hi! I'm Kristina, contemporary romance author, mom to bebe, wife to RadioMan, lover of all things Thin Mint. Probably have too many shoes, but every girl needs a vice. Love always matters. Repped by MacKenzie Fraser-Bub, Trident Media Group.
Visit my website for behind the book teasers, Pinterest boards and other extras and, of course, to see what's coming next!