Vanilla Ice Cream. Just the way it should be. Delightful.
It was topped with colored sprinkles, my favorite ice cream topping. Hot fudge was on my agenda, but I was too lazy to make it.
As I was taking this picture, my first thought was to add some sprinkles to the ice cream, which made me think of the TCBY Shivers I ate in high school. This is precisely how I will make ice cream next time.
There is nothing easier than this custard-based ice cream recipe, and it only requires a few steps to prepare. My vanilla ice cream recipe involves steeping one vanilla bean in a mixture of whole milk and heavy cream, then tempering the hot milk into the egg yolks and sugar, then cooking it until it thickens and registers between 170-180F. Before churning the mixture, I let it sit in the fridge for 6 hours.
A day in the freezer mellowed the vanilla flavor nicely, and the ice cream had the perfect, consistent balance of hardness and softness.
I don’t know what to do with a quart of this stuff. It’s challenging to give away in the office, and I hate exercising too much to keep such delicious sweets in the house.