When I started thinking about Thanksgiving desserts, I knew that ice cream had to be on the list. Instead of picking up a carton like I usually do though, I decided I wanted to make my own. Or to be more accurate, Dorie Greenspan’s. Her vanilla ice cream is out of this world – in fact, I didn’t change a thing in her recipe except that I used the 1% milk I had on hand instead of whole milk. Not only was it delicious freshly churned, but it’ll be even more delicious on Thanksgiving Day over a slice of hot apple or pumpkin pie.
- 2 cups milk
- 2 cups heavy cream
- 6 large egg yolks
- 3/4 cup sugar
- 1 plump, moist vanilla bean, split and scraped
In a medium saucepan, bring the milk and cream to a boil. Toss in the vanilla scraped from the bean along with the whole pod. Remove from the heat and let sit about 30 minutes.
In the meantime, whisk together the egg yolks in a small bowl.
Add in the sugar, and then whisk until the mixture begins to thicken. Bring the milk mixture back to a boil on the stove.
Add about 1/3 of the hot milk mixture into the egg mixture, whisking constantly as you do so to temper the eggs. Beat in the remaining liquid.
Now, pour the combined mixture into the sauce pan and cook over medium heat until it begins to thicken. Make sure the mixture gets to 170 degrees, but no more than 180 degrees. It is thick enough when it coats the back of a spoon. Remove from the pan and pour into a mixing bowl. Let cool in the refrigerator before churning.
When ready to churn, pour the mixture into the ice cream maker bowl and churn about 30 minutes. Spoon the mixture into a container and freeze at least 2 hours or overnight. Makes about 1 quart.