Why would anyone living in the upper Midwest make vanilla ice cream when the temperature outside is only in the single digits during the day and below zero night? Truthfully I have no reasonable explanation except this. My local grocery store had half and half on sale for seventy nine cents per pint and I couldn’t help myself from buying some.
In July I bought my husband the ice cream attachment for our Kitchen Aid mixer. He’s made a lot of good ice cream since then, but for this batch I wanted to try my own hand at it using half and half and vanilla bean paste. We loved this ice cream, and wish we had made twice as much. It was smooth and creamy, and we loved the flecks of vanilla from the vanilla bean paste.
Vanilla Ice Cream by Sue at Basically Baked
3 cups half and half
3/4 c. sugar
1 T. vanilla bean paste ( I used Nielsen-Massey Vanilla Bean Paste, purchased from King Arthur Flour)
Whisk the eggs in a heat proof bowl and set aside. Heat half and half and sugar in a heavy saucepan over medium until hot. Whisk a small amount of the hot mixture into the eggs whisking constantly, and then whisk the egg mixture into the half and half in the saucepan. Continue to heat this mixture stirring constantly until the mixture reaches 185 degrees. Strain the mixture, and then cool completely in the refrigerator.
When the mixture is completely cool, churn the mixture in your ice cream maker according to manufacturer’s directions. Cure the ice cream in the freezer for one hour before scooping.