This is a photo of Rose at a place called Catch Air this picture does not do this place justice. Rose loves playing here.
Homemade ice cream is way better than store bought, there is something so satisfying about enjoying something you made that is typically store bought. It is also very easy. I only make unpasteurized ice cream. The risk of getting sick from unpasteurized ice cream, is way less than the risk of dying in a car crash. I put myself and my girls in a car without thinking everyday. We eat unpasteurized ice cream in our house without a second thought. There are plenty of pasteurized recipes out there if that’s what you would prefer. In Ben and Jerry’s recipe book they do not have a recipe for a Vanilla bean ice cream. So I decided to create my own. Most vanilla bean ice cream recipes are pasteurized, and use the heat to extract the vanilla flavor. I have just substituted the heat with time.
- Whisk the eggs in a large mixing bowl (I use my kitchenaid mixer, with the whisk attachment). Whisk on high till eggs are light and fluffy.
- Turn the speed down to medium and whisk in the sugar a little bit at a time.
- Continue whisking on medium and pour in the cream, and milk.
- With a sharp knife cut open the vanilla bean lengthwise, scrape out the beans and whisk them into your ice cream base. Throw the outside of the bean in as well.
- Transfer your ice cream base to a container with a lid.
- Refrigerate for 12-24 hours to infuse ice cream with vanilla flavor.
- Transfer base into ice cream maker and freeze following the manufacturer’s instructions for your ice cream maker.
- Ice cream made by at home ice cream makers comes out soft serve. To harden ice cream put it into a good plastic container with a tight fitting lid and put in the freezer for a few hours.