hot summer days call for homemade ice cream
the beginnings of summer have found me making homemade ice cream in my kitchen aid more days than not. i’ve always loved spending time in the kitchen making something sweet, and there’s no better treat on a hot summers day! it has been so fun to try different recipes and perfect my process. i’ll share the recipe below for vanilla bean ice cream, which i’ve been adding back to nature chocolate sandwich cookies to, creating my favorite flavor cookies and cream. i highly recommend the kitchen aid and the ice cream attachment!
vanilla bean ice cream
ingredients:
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup maple syrup
4 large egg yolks
1 ½ tsp vanilla bean paste (i love the bourbon vanilla paste from trader joe’s)
½ tsp sea salt
directions:
in a medium saucepan, combine the heavy cream, whole milk, maple syrup, and sea salt. heat over low-medium heat until just simmering. do not boil. whisk the egg yolks in a separate bowl. slowly pour about one cup of the warm cream mixture into the yolks, whisking constantly to prevent scrambling. pour the yolk mixture back into the saucepan. cook over low-medium heat, stirring frequently, for around 10-12 minutes until the mixture becomes thick enough to coat the back of a spoon. remove from heat and stir in the vanilla extract. pour the custard mixture through a sieve into a bowl. cover and refrigerate until thoroughly chilled (minimum of four hours or overnight).
pour the mixture into your ice cream maker and churn as instructed. i love my kitchen aid and ice cream attachment. enjoy!
