It has been so hot in Denver lately that I have been craving ice cream. Denver has some great ice cream shops but they all seem to have such a long wait time. They are all a good distance from where I live that I never want to make the drive. I know, I am lazy but I am sure alot of people can relate!
I have been wanting to buy an ice cream maker for a long time just for that reason and I decided to finally spring for one. After reviewing several brands and models online I decided to go with one of the most basic machines on the market by Cuisinart. They only cost around $60 and I received an extra freezer bowl with mine which was awesome.
I was pretty surprised by how well it worked. You have to make sure to have your freezer bowl completely frozen before you throw your base in but it usually reaches a pretty thick consistency after churning for 15 to 20 minutes. I love how making your own ice cream can really control what goes in there. I usually do not go out for ice cream for that exact purpose because I know they put all sorts of fillers and thickeners because that is what the public expects. The taste difference is astounding.
The recipe I am using is from the user manual that came with the machine. I thought it was a good basic vanilla ice cream recipe that can be customized to fit many different palettes. I was impressed with the smoothness of the ice cream after it was completely done churning. Most of the time you look for low ice content in your base and obviously lots of creaminess.
I had on hand at the time 2% organic milk which is what I used to substitute whole milk and heavy cream. If using whole milk and heavy cream I imagine it would give you a fuller mouthfeel and that creamy texture that you would find in most manufactured ice cream brands but I was looking for something lighter. I was pleased with how flexible the recipe was for not having whole milk on hand and being able to use less fat with a good outcome. I will make sure to link the model that I decided to purchase Here!
Low Fat Vanilla Ice Cream
adapted from Cuisinart Recipe Booklet
Yield: 6 cups base
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
1 whole vanilla bean, halved and seeds scraped ( I did not have vanilla beans on hand, and instead used 3 tsp. vanilla extract)
5 large egg yolk
1 1/2 tsp. pure vanilla extract
Pour whole milk, heavy cream, 1/2 cup sugar, salt, vanilla bean and vanilla extract into a large saucepan. Turn heat to medium and stir often until mixture reaches a boil. Immediately pull saucepan from heat when the liquid reaches a boil. While the milk mixture is heating up whisk egg yolks and remaining amount of sugar together. Whisk egg yolk mixture until pale yellow and fully incorporated with no lumps. Immediately start tempering milk mixture into egg yolks until all of the milk has been mixed in and you have a pale yellow liquid. Now pour your mixture back into the saucepan and bring to a medium heat. Stir constantly until mixture coats the back of a spoon. This consistency is called “nappe” and should never be brought to a boil. Always make sure to strain your ice cream base to prevent clumps.
Ready an ice bath and pour your ice cream base into your ice bath to chill or pour into a container. Place the base in your fridge to chill for several hours. Make sure the base is fully chilled before pouring into ice cream maker.
Once fully chilled pour the base into the ice cream maker per the manufacturer instructions. For my machine, I am making sure the ice cream bowl is completely frozen before proceeding. I assembled the machine, turned it on and poured the base in slowly. The recipe was done within 20 minutes where I promptly turned off the machine and scooped out the ice cream into a plastic container. If you like soft serve it is ready to eat but if you prefer a firmer consistency place in your freezer for several hours before serving.
Did you love this post? Check out how to make my chai ice cream recipe!