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Homemade Vanilla Ice Cream Without a Machine
When I was a little girl, my grandmother loved to tell me stories about our family history. She described what it was like living during the Great Depression, how she’d laughed at my grandpa when he first proposed (only a month after they’d met), and how the very first thing my grandfather did after arriving in America was to buy an ice cream cone. I’ve always thought that the ultimate food symbol for America in the summer is ice cream… Who doesn’t remember being a child, excitedly hoping to hear the tinkling sounds of the Mr. Softee truck driving up the street? Consider this week’s post a throw-back to those days… Share this ice cream recipe with your little one. And the best part? You don’t need a machine!
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
2 vanilla beans, sliced length-wise and scraped (use seeds and pods)
- In a small pot, simmer cream, milk, sugar, salt and vanilla seeds/pods until the sugar completely dissolves (about 5 minutes). Remove from heat. In a separate bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a metal spoon (about 170 degrees F).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Bag up ice cream the mix using plastic zipper bags (with masking tape to prevent leaks). Put no more than 2 cups of the ice cream mix in a quart baggie and seal securely with the tape. Fill a gallon-sized bag halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put in the quart size bag. Make sure the smaller bag is covered with ice.
- Seal the larger bag securely and place it in a couple layers of plastic shopping bags. Shake or rotate the bag for at least five minutes – preferably 10.
- Open the bags carefully in order to avoid getting salt inside the inner bag. The ice cream should be in a soft mass by now – if not, close up the bags again, add some ice and shake some more.
Do you have a question for Katie, or something you’d like to share with the River School community on the blog? Feel free to email her at email@example.com.