I always like to have vanilla ice cream in the freezer, as it's the perfect pairing to many desserts whether it be to go with chocolate brownies or to just have on its own with milo sprinkled over (one of my favourite quick desserts). It's even better when you have made the ice cream yourself!
I have never actually made a real custard ice cream before, because every time I look at the recipe I see all the egg yolks that you need to use and I think what the hell am I going to do with all the egg whites! Now I have found a few recipes for egg whites, so the next time I make ice cream I am going to try the custard version.
This recipe is from David Lebovitz's The Perfect Scoop book which has many great ice cream/sorbet recipes in it that I would love to work my way through. He calls this Philadelphia style ice cream as it can be made up in a philly minute!
It really is a simple recipe and doesn't take too much preparation at all and is egg free if you are allergic to eggs. The only thing is it gets quite hard in the freezer, so make sure you take it out about 15 minutes before you want to serve it.
All the ingredients - not too many
Dissolving the sugar in the cream and vanilla
Refrigerate overnight before churning in the ice cream machine
Ice cream ready to eat!
Philadelphia Style Ice Cream - from David Lebovitz's Perfect Scoop
2 Cups of heavy cream
1 Cup of Milk
3/4 Cup Sugar
1 Tsp Vanilla Bean Paste (or 1 vanilla pod)
3/4 Tsp Vanilla Extract
1. Pour 1 cup of the cream into a saucepan. Add the sugar and vanilla bean paste and warm on medium heat until the sugar is dissolved.
2. Remove from heat and add remaining cream, milk and vanilla extract
3. Place in a container and refrigerate until cold
4. Churn in ice cream machine, according to machine's instructions
5. Place in freezer and then it's ready to eat when frozen.
See I told you it was simple!