This time, My Youngest chose the flavor and vanilla was the winner. When I suggested adding chocolate chips to it, he was all over that idea.
I decided it was finally time to pull out my copy of Dorie Greenspan's Baking: From My Home to Yours. I only slightly adapted her recipe for Vanilla Ice Cream to make this batch.
When the ice cream finished churning and doing it's magic, I couldn't resist taking a taste right away... and oh-my-goodness was it like a taste of heaven! So creamy, so rich, so worth every calorie that is in it!
We each enjoyed a serving of the soft-serve-style ice cream right away. I didn't take any photos because I thought scoops would look nicer. Into the freezer it went until I could get a good photo.
The next night, I had to go to a parent planning meeting for Cub Scouts. By the time I came home, I didn't want to pull the ice cream out and take photos, so I put it off another day.
As we were eating dinner the next evening at a local restaurant we had an interesting conversation. Seems that while I was out at the planning meeting, that My Husband spent some quality time with the ice cream I still needed to photograph!
Thankfully, there was just enough for me to get some pretty scoops so that I could get a photo to share with you today. I guess, I will have add a note to any items that still need photos with a huge "DO NOT TOUCH!" on them going forward. Live and learn... at least it all worked out, and it did make me happy to know that he enjoyed it. I'll be making this one again - soon so that I can share it with friends.
Vanilla Bean Ice Cream with Chocolate Chips
Adapted from Dorie Greenspan's Vanilla Ice Cream
- 2 cups whole milk
- 2 cups heavy cream
- 1 vanilla bean - scraped
- 6 large egg yolks
- 3/4 cup sugar
- 1/4 cup mini chocolate chips
- Add milk and cream to a heavy bottomed pan and bring to a boil. Add the vanilla bean seeds to the milk and cream and remove from heat - allow to steep for 30 minutes.
- Bring the milk and cream mixture to a boil again.
- Meanwhile, whisk the yolks and sugar in a medium bowl. Once the milk mixture has begun to boil, add about a third of it to the egg yolks and whisk to bring them to the same temperature.
- Add the egg mixture to the milk and cream mixture and cook over medium heat until it reaches 170 degrees (but do not heat beyond 180 degrees), stirring constantly. It should become thick and coat the back of a spoon.
- Pour the custard mixture into an ice cream maker and churn according to manufacturer's instructions.
- When there is 10 minutes left, add in the mini chocolate chips.
- Pack into an container and freeze for 2 hours.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.