This is my all-time tried-and-true favorite easy ice cream recipe for any dessert. It’s the perfect balance of simple and rich, with super-fresh vanilla flavor.
For the Vanilla with a Dash of Cinnamon
1 cup whole milk
¾ cup of sugar
2 cups heavy (whipping) cream
From the Organic Authority Files
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
- In a medium saucepan over low heat warm the milk, sugar 1 cup of the cream, and the salt. Using a small knife, scrape the vanilla seeds from the bean into the milk, then add the bean pod. Remove from heat and cover. Let the flavors meld at room temperature for 40 minutes. Remove the bean pod.
- Pour the remaining 1cup cream into a large bowl. In a medium bowl, whisk the egg yolks. Slowly pour the milk mixture into the egg yolks, constantly whisking until smooth. Return the egg yolk mixture to the saucepan.
- Stir the mixture constantly over medium heat with a wooden spoon until the mixture thickens enough to coat the back of the spoon. Pour the custard through a fine-mesh sieve into a bowl, then stir in the cream. Add vanilla extract and cinnamon, then stir. Let cool, cover, and refrigerate for 4 to 8 hours.
- Freeze the custard mixture in an ice cream maker according to the manufacturer’s directions.
Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)