55 Things to do #25: Beat the Heat with Homemade Ice Cream

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Victory 55 Things - Homemade Ice Cream Image

With summer in full swing, there’s no frozen treat that hits the spot and helps you cool down quite like ice cream. And while the local store can supply you with a pint of ice cream ready made, there is something especially refreshing about a scoop of homemade in your favorite flavor.

We’ve stuck to a tried and true classic, vanilla bean, with a recipe that doesn’t even require an ice cream maker. So get churning, and enjoy some homemade ice cream!

How to Make Homemade Vanilla Bean Ice Cream

8 large egg yolks
1 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped
1/4 teaspoon kosher salt
1 (12-ounce) can evaporated milk*
2 cups heavy cream*
In large bowl or stand mixer fitted with whisk attachment, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture falls off of whisk in thick ribbons, about 5 minutes. Set aside.
Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated.
Transfer mixture back to saucepan and heat, whisking constantly, to 180°F (it should become thick and custardy). Do not overheat, or eggs will scramble.
Chill mixture completely.
Whip 1 cup heavy cream with whisk or in stand mixer until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain.
Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
Combine frozen cubes of ice cream (use a spoon or a dull knife to remove them) and remaining heavy cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process.
Transfer mixture to quart container, and freeze for at least 4 more hours before serving.

*For a lactose free version, substitute coconut milk for both the evaporated milk and for the heavy cream. Note that this will impart a mild coconut flavor.
Lactose free substitutions courtesy of WebMD.com.
Recipe courtesy of SeriousEats.com.

I Scream, You scream, We all Scream for Ice Cream!

(Some additional Ice Cream information.)

  • I Scream, You Scream, We All Scream for Ice Cream” is actually the title of a popular song published in 1927 by Howard Johnson, Billy Moll, and Robert King.
  • Learn more about the science behind the recipe and how to keep ice cream creamy and free of lumpy ice crystals at The Food Lab section of SeriousEats.com.
  • Then president Ronald Reagan designated July 1984 as National Ice Cream Month and July 15, 1984 as National Ice Cream Day.
  • If you’d prefer to use an ice cream maker, check out GoodHousekeeping.com‘s reviews of the best Ice Cream Makers.

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