Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: Makes 2 quarts
Ingredients: 3 cups heavy cream; 1 teaspoon pure vanilla extract; 2 1/2 cups whole milk; 1 1/3 cups sugar; 2 vanilla beans, split in half lengthwise and seeds scraped from the pods; 7 large egg yolks

January 24, 2012

This basic recipe calls for only six ingredients, but the result is rich and creamy and utterly satisfying. Pair it with any of the cookies in this chapter for a righteous ice-cream sandwich or enjoy it simply on its own.

Recipe information

Yield
Makes 2 quarts

Ingredients

3 cups heavy cream

1 teaspoon pure vanilla extract

2 1/2 cups whole milk

1 1/3 cups sugar

2 vanilla beans, split in half lengthwise and seeds scraped from the pods

7 large egg yolks

Preparation

Step 1
Combine the cream and vanilla extract in a large pot. Set a large strainer over the pot and set aside.
Step 2
Bring the milk, half of the sugar, and the vanilla beans to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
Step 3
Whisk the egg yolks with the remaining sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered egg mixture into the pot of hot milk and continue to cook, whisking constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream and vanilla and stir to incorporate.
Step 4
Refrigerate until fully cool before following your ice-cream maker’s manufacturer’s suggestions for freezing.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsIce Cream Frozen Dessert Dessert American Vanilla Herbs & Spices Snack Gluten Free Nut Free Vegetarian Make Ahead Simmer Ice Cream Machine Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes