Vanilla Ice Cream

The perfect recipe for summer!

There are two recipes here for vanilla ice cream. One is custard based (way better) and the other is not (a lot easier). Both are good.

Custard Based Vanilla Ice Cream
1 1/2 cups whole milk
2 large eggs
3/4 cup sugar
1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
1 1/2 cups heavy cream

Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170 F on a thermometer. Remove from heat and allow to cool.

Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.

Freeze mixture in ice cream maker according to manufacturer's instructions. The mixture will not be completely hard. To finish freezing, put mixture into a lidded container, cover and allow to harden in the freezer at least 1 hour before serving.

Basic Vanilla Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup granulated sugar
1 teaspoon pure vanilla extract

Place all ingredients in ice cream maker bowl. Stir well, until sugar is dissolved. Process according to machine directions. Serve immediately or place in container and freeze to mature, about 1 day. Place in refrigerator about 30 minutes before serving to soften slightly.