Yummy Things Part 2: Homemade Ice Cream

To go with the pie I made homemade ice cream. This ended up being a lot more tedious than it had to be because I tried to make two kinds of ice cream and couldn’t get the freezer container of the ice cream maker to refreeze fast enough. I kept trying to do the second batch and it wouldn’t crystallize. Third time was the charm though and I learned the patience lesson once again. The ice cream was really yummy; especially when you use eggs from your chickens and vanilla bean paste as ingredients!

Creamy Vanilla Ice Cream
from Mary Thompson via allrecipes.com

Ingredients

2 eggs

• 1 cup sugar

• 1/4 teaspoon salt

• 2 1/2 cups whipping cream

• 2 cups half-and-half cream

• 2 1/4 teaspoons vanilla extract

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• Directions

In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and let the mixture cool in the fridge prior to puting into an ice cream maker. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.