Traverse City Record-Eagle


June 10, 2008

Foodie With Family: Scream, not for ice cream


Here's a tip I learned back in my teen years working at Worley's Whippy Dip: If you're serving ice cream in cones to kids, put a large marshmallow in the cone before scooping on the goods. It keeps melted ice cream from pouring out the bottom when someone inevitably bites off the end of the cone.

The two vanilla ice cream recipes that follow are designed to be prepared in an ice cream maker. The Simple Vanilla Ice Cream is great for those last-minute ice cream cravings because it comes together so quickly. It is wonderful in root beer floats! The Vanilla Bean Gelato takes a little more planning but is sumptuous and creamy. It is, without contest, my favorite homemade ice cream.

Simple Vanilla Ice Cream

Makes about 7 cups

11/2 c. cold milk

11/4 c. granulated sugar

3 c. heavy (whipping) cream

11/2 T. pure vanilla extract

Pour milk into a blender and add sugar. Put the cover on the blender and blend on low until the sugar is dissolved. Add the heavy cream and vanilla extract to the blender and pulse 5 times on low speed.

Freeze according to instructions from your machine's manufacturer. Mine requires about 25 minutes of freezing.

The ice cream will be soft-set when done. You may transfer to an airtight container and place in the freezer for about 2 hours if you desire a firmer consistency. Remove from the freezer and allow to soften for about 5 minutes before serving.

Vanilla Bean Gelato

Makes about 7 cups

31/4 c. whole milk

1 whole vanilla bean

1/4 c. powdered instant dry milk

8 large egg yolks

1 c. granulated sugar

1 c. heavy cream

Pour the milk into a saucepan. Split the vanilla bean lengthwise and use the blunt edge of your knife to scrape the insides. Put the bean pod and all the scrapings into the pan with the milk and bring to a boil over medium heat. Reduce heat to low and simmer gently for 30 minutes.

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