(Image credit: Joe Lingeman)
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window.ATGalleries[54889] = {“id”:54889,”type”:”Slideshow”,”images”:[{“image_id”:”bea80d46e7866afa1e69fca15e2b6cf63006bd8b”,”caption”:”\u003cb\u003eChill the ice cream bowl: \u003c/b\u003eIf your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the ice cream the next day.)\r\n\u003cb\u003ePrepare an ice bath:\u003c/b\u003e Fill a large bowl with ice cubes and some water. Place another smaller bowl on top of the water, and place a fine-mesh strainer inside. Keep this close by while you make the ice cream base.”,”image”:{“id”:”bea80d46e7866afa1e69fca15e2b6cf63006bd8b”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:25.627-04:00″,”updated_at”:”2017-05-26T08:37:25.627-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2174_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”2b22f0b5c2666fcb4ed674883d1afb115b153ead”,”caption”:”\u003cb\u003eWhisk the yolks and sugar together:\u003c/b\u003e Place the yolks and sugar in a medium bowl and whisk until combined. At first the mixture will be very thick and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.”,”image”:{“id”:”2b22f0b5c2666fcb4ed674883d1afb115b153ead”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:25.629-04:00″,”updated_at”:”2017-05-26T08:37:25.629-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2176_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”7d22e639dd5347c2647ec6ee79757b166e383a18″,”caption”:”\u003cb\u003eWarm the milk: \u003c/b\u003ePour the milk into a medium saucepan and place over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the milk, and add the pod (or just add the vanilla extract). Bring the milk to a simmer, then remove from heat.”,”image”:{“id”:”7d22e639dd5347c2647ec6ee79757b166e383a18″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:26.116-04:00″,”updated_at”:”2017-05-26T08:37:26.116-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2184_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”164556d475fce114c420e5e856b95baaafe40a6f”,”caption”:”\u003cb\u003eTemper the egg-sugar mixture: \u003c/b\u003eLadle out about 1 cup of the hot milk (no need to be exact). While whisking constantly, slowly pour it into the egg-sugar mixture. This warms the eggs and prevents them from curdling in the next step, and it’s known as tempering.”,”image”:{“id”:”164556d475fce114c420e5e856b95baaafe40a6f”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:27.662-04:00″,”updated_at”:”2017-05-26T08:37:27.662-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2189_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”efcb9881974eb99e2a9409ad899216d51319841d”,”caption”:”\u003cb\u003eAdd the tempered egg-sugar mixture: \u003c/b\u003eSlowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk.”,”image”:{“id”:”efcb9881974eb99e2a9409ad899216d51319841d”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:26.834-04:00″,”updated_at”:”2017-05-26T08:37:26.834-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2191_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”0f3ee2046ff7e9cc09c957dc5b95fc7acc3dd032″,”caption”:”\u003cb\u003eStrain the ice cream base:\u003c/b\u003e Pour the base through the reserved fine-mesh strainer set over the bowl to remove the vanilla pod and any bits of egg that may have accidentally curdled. Remove the strainer, making sure to scrape any base that clings to the underside of the strainer off into the rest of the base.”,”image”:{“id”:”0f3ee2046ff7e9cc09c957dc5b95fc7acc3dd032″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:28.015-04:00″,”updated_at”:”2017-05-26T08:37:28.015-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2201_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4cf0b517b502f83ac2b119dfeb1dc8d2037923bb”,”caption”:”\u003cb\u003eAdd the cream:\u003c/b\u003e Stir the heavy cream into the ice cream base.”,”image”:{“id”:”4cf0b517b502f83ac2b119dfeb1dc8d2037923bb”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:29.899-04:00″,”updated_at”:”2017-05-26T08:37:29.899-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2211_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bafe56e375ccaf4f148bd22caac3657b5bb287ae”,”caption”:”\u003cb\u003eChill completely: \u003c/b\u003eLeave the ice cream base over the ice water bath, stirring occasionally, until completely chilled, about 20 minutes. Alternatively, cover the bowl and refrigerate for at least 3 hours or up to overnight.”,”image”:{“id”:”bafe56e375ccaf4f148bd22caac3657b5bb287ae”,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:37:30.816-04:00″,”updated_at”:”2017-05-26T08:37:30.816-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2215_HTicecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ed20e2d2d697f3c5211599fe35f8a793eb055fcd”,”caption”:”Churn the ice cream base: Transfer the ice cream base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.”,”image”:{“id”:”ed20e2d2d697f3c5211599fe35f8a793eb055fcd”,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:38:42.652-04:00″,”updated_at”:”2017-05-26T08:38:42.652-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-24_Kitchn_2671_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”bf7950c82d3d69ed51c2d34ad7f6954b9932d40f”,”caption”:”\u003cb\u003eFreeze the ice cream until solid:\u003c/b\u003e Transfer the churned ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 4 hours.\r\n”,”image”:{“id”:”bf7950c82d3d69ed51c2d34ad7f6954b9932d40f”,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:38:42.602-04:00″,”updated_at”:”2017-05-26T08:38:42.602-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-24_Kitchn_2631_icecream.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
Knowing how to make a basic vanilla ice cream will serve you well in life. This is what makes a slice of birthday cake, a wedge of Thanksgiving pie, or even a simple banana split on a hot summer night feel extra special and extra memorable. Plus, once you master this recipe, you’re well on your way to inventing your own flavors and making the ice cream of your dreams.
Vanilla ice cream with an egg custard base isn’t particularly hard, but it can feel that way the first time you make it. Here’s a straightforward guide through all the tricky steps so you know exactly what to do and what to expect along the way.
from WordPress https://jonathanwilhoite.wordpress.com/2017/06/02/how-to-make-classic-ice-cream-at-home-cooking-lessons-from-the-kitchn/
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