Our family favorite ice cream,there is no better choice to start a food journey.
Home Churned Ice Cream
1 quart half and half
1 quart milk
8 whole eggs
2 cups white sugar
½ teaspoon of salt
1 ½ Tablespoons Vanilla Extract
1 ½ quarts heavy cream
Start the day before by preparing the custard. Scald the half and half to 200 degrees on an instant read thermometer. In large 4 qt. stainless steel pot crack eggs and whisk till foamy with the sugar, dissolving some sugar; do not overbeat. Carefully temper: add a small amount of the scalded cream into the eggs and sugar gradually adding the rest of the cream. Place over medium heat whisking gently till mixture forms a thick creamy texture which coats the back of a large spoon and holds a trail when a finger is pulled through it. This will be 180 -185 degrees on an instant read thermometer. Remove from heat put through a strainer if desired, and then add the salt and vanilla. The custard needs to chill as quickly as possible. Two options include one an ice bath , where one bowl is set in a bowl of ice and the mixture is stirred till it cools to around 70 degrees or pour custard into deep shallow pans like two 9×13 pans. When chilled cover tightly too keep overnight. Day two make your ice cream by blending 1 ½ quarts heavy cream and the custard in the canister of your ice cream maker. Freeze following manufactures instruction.
Notes: This is the base recipe for vanilla flavor. Change the flavor profile with ingredients from the farm using blueberries, strawberries, black raspberries, cherries, and peaches. Six cups of uniformly diced fruits may be tossed in just before freezing. Also appealing, prepare vanilla and top with fresh fruits, or macerated fruits with sugar.