Being a teacher, my summer seems to end when school starts,
but actually, the end of summer is a slow fade.
Every 4th of July is a tad bittersweet—it’s the
beginning of the end, and I’m not ready for it to be. Summer continues to slip
by with late July and early August work-days and meetings at school. Then come
the kids. But summer doesn’t fully end until Labor Day weekend—the last long
break before the semester really picks up (108 days until Christmas break, in
case you were wondering).
So on a whim and in honor of the last bit of summer, I
give you, homemade ice-cream. There is really nothing better.
Dane and I made classic vanilla to take to my parent’s house
for a night of grilling. I truly love vanilla flavored everything—it’s the
opposite of boring to me; it’s perfect. However, I couldn’t resist not
experimenting with something more decadent, so I made a chocolate Reese’s
ice-cream too.
I used Kitchen Aid’s recipe for vanilla. Chocolate came
about because we buy Shatto’s whole chocolate milk on a regular basis (don’t
judge me), and this bottle was quickly approaching its expiration date.
Shatto’s whole chocolate milk is like drinking a melted milkshake, so I thought
it’d work well. I substituted the whole chocolate milk for the half and half in
the vanilla recipe and cut the 4 tsps of vanilla to 3. The result was not super chocolately, but was delicious.
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| Cast of characters. |
Kitchen Aid and this lady also have some good tips for using
your Kitchen Aid ice-cream maker attachment—the most important suggestions being
to freeze your mixer bowl for at least 12 hours, chill your batter for at
least 6 hours, and pour the chilled batter into the machine as it runs.
Unfortunately, the night Dane and I bought the attachment we had already gotten ourselves sufficiently pumped up
for a night of ice-cream making, only to realize we’d have to wait until the
morning.
Booooo. (But yay for the ice-cream that's now in my freezer!)
Vanilla Ice-Cream
Ingredients
2.5 cups half and half (or Shatto whole chocolate milk)
2.5 cups heavy whipping cream
4 tsps vanilla
pinch of kosher salt
8 egg yolks
1 cup sugar
Directions
Heat the half and half over medium heat until steamy, but
not boiling. Stir often (and sneak a glass of chocolate milk).
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| I heart Shatto. |
Meanwhile, whisk sugar and egg yolks about 30 seconds until
slightly thickened.
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| Starting the custard. |
Gradually add the half and half to the egg mixture to temper
the eggs. (I use a measuring cup to add about a cup as the mixer runs, and once
it’s blended, pour in the rest.)
Transfer this back to the stove over medium heat until
steamy but not boiling. Stir often.
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| Hot and bubbly. |
Then pour half and half mixture into a bowl (or, you know, a 9x13 dish if you're behind on doing dishes) and stir in the
whipping cream, vanilla, and salt.
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| Mmmmmm. |
Refrigerate for at least 6 hours (unless you have a beast of
an ice cream maker, in which case, you could just go for mixing it!).
Follow the directions for your ice-cream maker. Here's an action shot of the chocolate going in the bowl.
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| This is the fun part. |
Kitchen Aid attachments need to mix on low speed for 20-30 minutes or until the ice-cream become a soft-serve consistency. In the last few minutes, add in your mix ins.
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| Peanut-buttery goodness. |
Freeze it for at least 2 hours before serving (the vanilla set up quickly and the chocolate needed about 6 hours--my guess is this is related to the fat content).
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| Finished consistency.
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| You'll need a scoop of each flavor. |
Enjoy!
-Madison
