Nothing says summer like ice cream.
And perhaps that’s why an entire month is dedicated to savoring its sweetness.
Thanks to celebrity chef Todd English you and your family can create classic vanilla ice cream at home ( Think tasty staycation! ). Check out the recipe lifted from his most recent cookbook, Cooking in Everyday English!
Todd English’s Vanilla Ice Cream
Courtesy of Cooking in Everyday English
“A total classic! Once you learn how to make the base for this ice cream, you can do all kinds of things with it in addition to the variations below. Mix in chocolate chips or fresh fruit at the end of the freezing, or serve it with chopped bananas and chocolate and caramel sauce for a sundae.”—Todd English
Vanilla bean, ½ split
Half-and-half, 2 cups
Heavy cream, 1 cup
Sugar, ¾ cup
Large egg yolks, 4
Kosher salt, ½ tsp.
Electric Ice-Cream Maker
- Scrape seeds from vanilla bean; chop bean.
- Bring chopped vanilla bean and seeds, half-and-half, heavy cream and sugar to a boil in a medium saucepan over medium-high heat. Remove from heat, transfer to a bowl and let stand 30 minutes.
- Stir together egg yolks and salt in a large bowl.
- Return vanilla bean mixture to saucepan, and bring to a boil over medium-high heat. Remove from heat. Gradually stir about one-fourth of hot vanilla mixture into yolks; add yolk mixture to remaining hot vanilla mixture, stirring constantly.
- Cook over low heat, stirring constantly, 3 minutes or until mixture coats the back of a spoon. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Fill a large bowl with ice. Place bowl containing vanilla mixture in ice, and let stand, stirring occasionally, until completely cool (about 3 hours).
- Pour mixture into freezer container of a 2-qt electric ice-cream maker, and freeze according to manufacturer’s instructions (instructions may vary according to manufacturer’s instructions) 1½ qt.