I love this recipe. It's easy and you don't need a machine to make ice cream at home! Yum!
First, I must address just a couple things. Although you don't need an ice cream machine, you will need one special tool. A fine mesh strainer. You can get a large one for $10, or a smaller one for like 5. Next, I must insist on Vanilla Bean Paste in this recipe. It really makes a difference. However, if you chose not to, you can substitute one tablespoon of extract or one halved and scraped vanilla bean. I freeze my ice cream in this gladware contat's about 9x13 in size) it's black and has a clear lid. I like it because it's shallow so the ice cream freezes quickly and evenly.
The first part of making ice cream consists of making an anglaise. You can make just the anglaise itself and use it as a sauce over chocolate torte, brownies, apple crisp, or you could even put some southern comfort in it for a little egg nog :)
Ingredients:
2 cups whole milk
1 cup granulated white sugar
6 egg yolks
1 tablespoon vanilla bean paste
2 cups heavy whipping cream
Whisk egg yolks with sugar and vanilla until pale yellow in color and thick (about a minute) Heat milk in a saucepan until slightly simmering. Whisk 1/2 cup of the hot milk into the eggs, then whisk all of the egg mixture into the milk in the saucepan. Switch to a wooden spoon and stir anglaise constantly. Cook on low heat for 3-4 minutes. The anglaise will start to boil and become thick. Remove from heat and strain through a fine strainer.
Chill uncovered in refrigerator for 2 hours, stirring every half hour.
When your custard is cool, whip the cream. You want the cream to be stiff. Stir half of whipped cream into anglaise with a rubber spatula. It will feel like it takes a while, so be patient. Use small circular motions. Stir/fold remaining whipped cream until just combined.
Pour into plastic container, cover, and freeze for a minimum of 5 hours.
*note* my ice cream is currently in the freezer, when it's done I'll snap a pic for you :)
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