Gentleman Farmer gave me an ice cream maker
attachment to my KitchenAid Mixer
This is my first experience making Ice Cream.
Here is a recipe I tweaked from the
KitchenAid Recipe Booklet.
Farmhouse French Vanilla Ice Cream
5 cups whole milk
(I use raw Jersey Milk ~ highest in milkfat
I let the cream come to the top and pour that into
a measuring cup. You can substitute half and half and
whipping cream, light and heavy cream, whole milk, or any combination
as long as the liquid measurement stays the same.
The more fat [cream] the
richer the flavor and creamier the texture!)
8 egg yolks
(mine are farm fresh and organic ~ straight from the nest!)
1 cup sugar
(you guessed it ~ organic!)
4 teaspoons Real Vanilla
(I would have used a Vanilla Bean if I'd had one!)
dash of salt
In a saucepan,
heat milk/cream to 170*
Do not boil
Remove from heat and set aside.
Mix egg yolks and sugar in a bowl
until well blended and slightly thickened.
While mixer is going, very slowly add
Return cream, egg, sugar mixture to saucepan
and heat on medium, stirring constantly, until small bubbles
form around the edge of the pan and
mixture is steaming.
Pour into a large bowl and stir in vanilla and salt.
Cover and chill in refridgerator overnight
(at least 8 hours)
Pour mixture into Ice Cream Freezer/Maker
and process according to
your machine's directions.
In a KitchenAid, on Stir for
20 minutes, until desired consistency.
Eat now for 'soft serve' texture,
or freeze 2-4 hours to harden
and ripen flavor.
You can add up to 2 cups fresh fruit
during last 5 minutes of processing.
What will you have on your delicious fresh ice cream?
(I had Chocolate Syrup ~
Gentleman Farmer topped his with fresh Rhubarb Sauce.)
Yum any way you serve it ~ even plain!
Joining Deborah Jean's