Nothing says 4th of July like home-made ice cream! Making ice cream is a labor of love, and as explained in my kitchenaid ice cream attachment manual it is a 2 day process. Because this recipe and all other ice cream recipes call for not only a lot of dairy but tons of eggs I highly suggest if you are going to make multiple batches that you purchase your eggs, half and half, and heavy cream from a whole sale store such as Costco. Another big tip I can give is that you must make sure your egg/milk mixture not only doesn’t boil but cooks long enough to cook the raw egg out of the ice cream… Your mixture will be very bubbly after mixing in the mixer for a minute–don’t think that once it’s in the pot and the bubbles are there that its ready… you should keep it on heat for a good 5 to 10 minutes… something kitchenaid does not tell you in the manual! Another thing that Kitchenaid fails to tell you is that you will not instantly have ice cream after churning… it will resemble ice cream soup.
You will need to freeze it for a few hours before you can really try it, and you’ll need to either let it sit out for a good 15-30 minutes prior to scooping since it will be rock hard (or put it in the microwave for 30-60 seconds to soften)!
I started with this recipe since it’s what KitchenAid suggested. I like it; however, it’s very fattening… now that I’ve made a few batches and feel more experienced I’ll be making more lower-fat ice creams that I don’t feel all that guilty eating!
Source: KitchenAid Ice Cream Maker Attachment Book
French Vanilla Ice Cream
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Attachment
- 2 ½ cups Half and Half
- 8 Egg yolks
- 1 cup Sugar
- 2 ½ cups Whipping cream
- 1 Vanilla bean scrapped
- ⅛ teaspoon Salt
- In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
- Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.
- Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil. Transfer half-and-half mixture into a large bowl; stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Then chill thoroughly, for at least 8 hours.
- The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.
- Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.
- This recipe yields 2 quarts.
- Leave the vanilla bean pods in each of the batter containers while they chill. Remove the pod before churning.
- I use the KitchenAid Ice Cream Attachment for this recipe. It takes 15-20 minutes, on speed 1 to churn to a soft ice cream.
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