Homemade Ice Cream Base

There is nothing like homemade ice cream to compliment an amazing cobbler in the summertime!

Quite possibly my favorite dessert, homemade vanilla ice cream is the perfect addition to any cake, pie or cobbler, but it this recipe is so amazing that I actually prefer to eat it alone. The balance of milk, cream and egg yolks in this recipe is the best I have found. And the little pop you get from the fresh vanilla beans is like a little celebration in your mouth!

Let's face it, ice cream is expensive these days, but so is VANILLA! I have priced many a vanilla bean, and finally found a really good price for an amazingly fresh product on Amazon. Below is the link as it stands today:

https://smile.amazon.com/gp/product/B08LQYZNRF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Homemade Ice Cream Base

Ingredients

• 2/3 cup sugar

• 3 large egg yolks

• 1 1/2 cups milk

• 1 1/2 cups heavy cream

• 1 vanilla bean

Directions

1. Prepare an ice bath by filling a bowl with ice and water, then placing a clean bowl in the ice and a strainer.

2. Mix egg yolks and sugar in a small bowl with a whisk.

3. Place milk in a medium saucepan.

4. Split and remove vanilla beans from pod and add to the milk.

5. Bring milk to a simmer, then remove from heat.

6. Using approximately a cup full of the milk mixture, temper the egg mixture by adding slowly, stirring constantly.

7. Add egg mixture slowly to the remaining milk mixture, whisking to combine.

8. Bring mixture to approximately 170 degrees to thicken, stirring to prevent scorching. Mixture should lightly coat the spatula or spoon when thickened.

9. Pour mixture through a strainer into the the bowl placed in the ice bath.

10. Add heavy cream and whisk to combine.

11. Allow to cool in the ice bath for approximately 2o minutes.

12. Place in stand mixer ice cream bowl or ice maker of your choice, and churn for 20 minutes.

13. Place in a bowl with lid, cover mixture with plastic wrap and freeze for 3-4 hours.