And John and I were greeted with the most perfect, simple dessert of all. Freshly churned vanilla ice cream. I topped mine with chocolate sauce the first couple of days, and then for the last two I decided I wanted the unadulterated vanilla flavor and went "plain vanilla." I hope everyone isn't tiring of my ice cream posts, because this summer, I'm hoping to make ice cream every weekend. Or sorbet. Or sherbet. Or frozen yogurt. Yum.
Vanilla Ice Cream, Philadelphia Style
Makes about 1 quart/liter
3 cups heavy cream (or 2 cups heavy cream and 1 cup whole milk)
3/4 cup (150 g) sugar
Pinch of salt
1 vanilla bean
3/4 teaspoon vanilla extract
Pour 1 cup heavy cream into a medium saucepan and add 3/4 cup sugar and a pinch of salt. Split a vanilla bean from top to bottom and scrape out the seeds with a knife. Add the seeds to the pan and then add the empty vanilla bean. Warm the mixture over medium heat, mixing thoroughly until the sugar dissolves (about 5 minutes). Remove the pan from heat and add in 2 additional cups of cream (or 1 cup cream and 1 cup milk) and 3/4 teaspoon vanilla extract. Chill in the fridge for a few hours and then churn in an ice cream maker according the machine's instructions. Enjoy "plain" or with chocolate sauce.