My take on this is that ice cream is not considered a true dessert on its own in the US. It's an add-on to a dessert (the
Yes, making ice cream (or sorbet) requires planning because you have to make it a few days before. It's also best if you have an ice cream maker... but at the end, it DOES taste better (not to mention the lack of additives/artificial ingredients) than any other commercial ice creams available around. And it costs much less than the Premium brands, even if you make it with organic ingredients. So why not try to make your own? Thanksgiving being around the corner, it would be the perfect dessert to serve instead of sugar-loaded pies! Put vanilla ice cream at the center of desserts. Simple. Easy. Elegant... and made in advance! What else do you want? Bon Appetit!
Recipe by David Lebovitz
- 500 ml (16.9 Fl oz) Whole Milk
- 150gr (5.29 oz) sugar
- pinch of salt
- 250 ml (8.45 Fl oz) heavy cream
- 5 egg yolks
- 15 ml (1 Tb) Pure vanilla extract
- 1 vanilla bean, cut open and scrapped
- In a pot, heat the milk, sugar, salt and vanilla bean to a boil. Reserve and let infuse for one hour.
- Prepare an ice bowl and pour the heavy cream in it. The bowl has to be able to accomodate the milk as well so use a large one.
- Re-heat the milk. Pour it over the egg yolks and put the pot back on the stove . Over low heat, stirr constantly until the liquid thickens enough to coat your spatula.
- Pour the custard over the cream and mix well. Add the vanilla extract and stirr.
- Place in the fridge over night to cool
- The next day, remove the vanilla bean and make the ice cream in your ice cream maker.My Personal Comments:
- Chilling the custard is key.
- You could make it 'lighter" by using half-and-half instead of the cream but the final texture will not be a rich.