Do you remember the Pepsi challenge? I mean the original challenge from the late 70's. You'd be minding your own business at the grocery store or mall when someone would snag you and set you in front of a table with two small cups on it. You had to taste both and tell the white-coated person behind the table which you preferred.
I'm a Coke person. Always have been. Well, except for that whole New Coke fiasco. We'll just pretend that Coca Cola didn't trip them selves in that brief moment. The idea that I can take a drink of my favorite drink, not know what it is, and choose the other instead is ludicrous.
I was the Pepsi Challenge's worst nightmare. I would look for the table and sidle my way up to it, looking as innocent as possible so they'd pull me over. I'd take the challenge. I'd take one sip of the first cup, state, 'That's Pepsi. I don't like it.' They'd thank me without writing a single thing down and shoo me on my way.
I feel the same way about ice cream. I know what I like and there's no reason to try and change my mind. Why would anyone even bother? Dudette's alway telling me that my ice cream is boring as she spoons her chocolate and peanut butter concoction into her mouth.
I just smile. You see that bowl up there? Vanilla. From whence all good things begin. And my favorite.
If you want to know if an ice cream recipe is good, make vanilla. If there's something wrong with the preparation, there's no where for it to hide, no chance of it being covered up. Vanilla is pure and simple. You should taste cream; you should taste vanilla.
The Process
The custard method of making ice cream is definitely more time intensive and carries the perils of scorching or burning the cream, but it's so worth the effort. I've made ice cream this way before so I was very interested in how this recipe would compare to others.
Better Homes and Gardens did an excellent job of explaining each step; what I should do, how things should look and what to watch out for. As a result, the custard that was poured into my ice cream maker was smooth, rich and creamy. Perfect.
The biggest piece of advice I can give you if you attempt this is to use a wooden spoon, keep the heat low and don't stop stirring. As soon as the custard coats the back of the spoon and doesn't run back to fill in the space when you swipe your finger through it, it's done.
Ok, two pieces of advice; the reason the magazine tells you to add the vanilla extract just before putting the custard in the ice cream maker is because adding it during the cooking time will cause it to evaporate (it's made with alcohol, after all) and you'll lose all the flavor. So, wait until just before you're ready to make ice cream to add the extract.
The Verdict
Heaven in a bowl; that's what you're looking at. Absolutely creamy. Perfectly vanilla. Hubby and I both liked it straight out of the ice cream maker, but Dudette preferred it after it had been in the freezer overnight and was nice and firm. Come to think of it, I liked it pretty well that way too.
This is definitely classic vanilla ice cream at it's best. Better Homes and Gardens nailed it.
What I'd Do Different Next Time
Nothing.
Classic Vanilla Ice Cream - print this recipe
from Better Homes and Gardens Magazine, August 2012
1 whole vanilla bean
1 3/4 cups heavy cream
3/4 cup milk
1/2 cup sugar
1/4 teaspoon kosher salt
5 large egg yolks
2 teaspoons pure vanilla extract
In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
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