I like my seasons. Not to be confused with seasonings, which I also enjoy.
Unfortunately, my home town doesn’t get much cold weather/any snow during the winter. I should be snuggled up next to a fire drinking hot cocoa and watching the snow fall. But alas, I tanned yesterday.
SO, I went with the un-seasonal weather and made ice cream :)
If you are blessed to live in a city with real seasons, save this recipe for a warmer day! However, if you find yourself in shorts and a t-shirt anytime soon, do yourself a favor and whip up this irresistible frozen treat!
Even Charlie couldn’t hide his ice cream cravings! ;)
8 egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups full fat milk
1/4 plus 1/8 cup half and half
2 cups heavy cream
1/2 vanilla bean
Using the whisk attachment of a stand mixer, combine egg yolks, sugar, salt and vanilla extract for 5 minutes. In the meantime, heat the milk and half & half on the stove until simmering. Transfer the milk to the eggs and mix well. Move the mixture to the stove and stir until it reaches 180 degrees. Let it cool. Whip the heavy cream in the stand mixer until it doubles in size. Mix everything together in the mixer one last time.
Transfer the ice cream to an ice cream maker and then freeze for a few hours. Enjoy!