After much trial and error, this is the way I make an ice cream that is really rich and lovely. I use raw milk because I think it is healthier for you. I also use my own farm fresh eggs, which gives it that really rich dark yellow color, and amazing flavor.
Be careful with the speed in this recipe. Go slowly, because it is really easy to curdle the eggs and end up with an expensive and irritating mess.
- Kitchen Aid Stand Mixer
- Kitchen Aid Ice Cream Maker attachment
- Regular and small bowl for mixer
- Bowl Cover
- Angled Measuring Cups
- 2 cups fresh raw milk cream
- 2 cups fresh raw milk
- 1/2 cup sugar
- 1/2 whole vanilla bean
- 6 medium egg yolks
- 1/8 cup powdered sugar
In the small mixer bowl, mix the yolks and sugar until they change from a dark yellow to a light cream colored yellow and thicken quite a bit. It took me about three minutes, on medium speed. Stop to scrape the bowl every now and then, and quit when there aren’t streaks of the darker color left.
Bring the milk, half of the cream, and the vanilla bean just to a boil. (Scrape out the beans from the vanilla bean pod, and put the pod in the mixture as well.) Keep stirring the whole time, and turn off the heat as soon as it starts to boil. Let the mixture sit for 20 minutes, for the milk to absorb the flavors of the vanilla bean.
Start a pot of water boiling. Use a pot that the small Kitchen Aid mixer bowl will fit into. I stick a ramekin on the bottom of the pot to rest the bowl on.
Pour the hot milk into the measuring cup, and pull out pieces of the vanilla bean. Then s.l.o.w.l.y dribble the milk into the egg yolk and sugar mixture, with the Kitchen Aid turned to speed 3. It should take about five minutes to get it all incorporated. Stop to scrape the sides from time to time. Go slower than you think — it is an expensive and irritating mistake to go too fast and scramble the eggs.
When it is all incorporated, it will be bubbly and frothy on the top.
Move the mixture in the small mixing bowl to the top of your pot of boiling water, creating a double boiler. I found this is the only way to not curdle the eggs, again. Heat the mixture in this way, and stir continually until you reach 180Â°. Don’t heat it any higher, or it will curdle. It takes me about 20 minutes to reach 180Â°.
Fill the regular size mixing bowl with water and ice, to create an ice bath. Put the smaller bowl into the larger bowl, put on the lid, and put into your refrigerator. This will get the ice cream base down to 40Â° really quickly, which is important. Let it sit overnight. This is when I put the ice cream attachment base into my freezer.
The next day, whip the remaining cup of cream to stiff peaks, adding in the powdered sugar as you mix. Fold the whipped cream into the ice cream base, gently. When it is all incorporated, attach the ice cream attachment to the Kitchen Aid. Turn to “stir” speed, then add the ice cream mixture. It will be done in about fifteen minutes.
Yield: A pint and a half. This is really rich stuff, so a small scoop goes a LONG way.