This is, by far, the dreamiest ice cream I have ever tasted, with a strong vanilla flavor and the perfect amount of sweetness.
I felt a little downtrodden that I didn’t have a true Thanksgiving recipe for you this year. I know a lot of bloggers start cooking and baking in October so they can get you ready for Thanksgiving in November, but I haven’t yet taken that plunge. I’m the blogger who just decided what she’s going to make for Thanksgiving last night, and am realizing that I’m going to be up against the masses trying to stock up on my allspice and ground ginger this weekend. Suffice it to say, pies will be baked next week, which is not going to help you much by way of finding a killer recipe in time for the big day. If you scroll down to the bottom of the post, though, I’ve listed some great recipes from the archives for anyone who is looking for some festive recipes.
I may not have pie, or turkey, or stuffing, but do I do have this — ice cream. Vanilla ice cream — the best ever, in fact. (I know, what a dangerous claim to make.) If you like vanilla bean ice cream, you have to try this. I’m telling you about it now, partly because I can’t wait until
summer Ice Cream Season 2014 to write about it, but more importantly, because how impressed would your guests be if, in addition to a pie next week, you whipped out a container of homemade vanilla ice cream for topping said pie with? You will be the coolest kid on the block, I’m telling you. This recipe is so incredibly easy (your guests don’t have to know that little secret) — no pesky custard base to deal with (those always bum me out, how lazy am I?) — and it will make a homemade pie shine, and a store-bought pie seem utterly decadent. It’s soft and creamy, despite my changing up the ingredient ratios to lower the fat content just a smidge, and it honestly tastes as frothy and dreamy as a vanilla milkshake. It’s not rich like a French vanilla ice cream (custard base) is; this is pure, straight up, traditional vanilla bean, and I think my search for The Perfect Vanilla Ice Cream Base starts and ends right here.
(Ok, let’s be real for a second — I’m totally going to see if I can reduce the fat and sugar a little bit more, because I wouldn’t be me if I left a good thing well alone and didn’t try to test the limits of a recipe, but those modifications can’t detract from the quality of this ice cream — if they do, I’m going back to this recipe and enjoying every spoonful.)
If you love vanilla bean ice cream, your life is not complete until you try this recipe -- plain and simple.
- 1 cup heavy cream
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1/16 teaspoon (approximate) salt
- 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract
- Place the heavy cream and vanilla extract in a medium-large bowl.
- Combine the whole milk, sugar, salt, and vanilla bean paste in a sauce pan over medium-low until the sugar dissolves (approximately 5 minutes), whisking occasionally.
- Whisk the sugar-cream mixture into the heavy cream mixture, cover, and refrigerate until well chilled, 1-2 hours.
- Churn according to your ice cream maker's instructions; mine took 20 minutes. Serve immediately for soft serve, or transfer to a freezer-safe container, cover the top with saran wrap (flush against the ice cream) and lid, and freeze to firm it up more.
Nutrition Information: 139 calories. 8g fat (6g saturated). 33mg cholesterol. 34mg sodium. 13g carbohydrates (0g fiber, 13g sugar). 1g protein.
Source, adapted: Annie's Eats
If you are in need of a good Thanksgiving recipe, here are some from the archives that would be fantastic:
Apple Cinnamon Sourdough Crepes
Apple Pecan Rugelach
Cinnamon Ice Cream
Cinnamon Raisin-Nut Baked Apples
Cranberry Upside Down Cake
Pear Streusel “Naked Cupcakes”
Pumpkin White Chocolate Chunk & Ginger Blondies