We had an interesting discussion on Facebook the other day as I was making my homemade vanilla ice cream. Agnes asked if all that work to make homemade ice cream was worth it?
Making the Syrup
I brought it to a boil, reduced heat and let simmer for 5 minutes.
I added 2 tsp President’s Choice Black Label Madagascar Pure Vanilla Extract to the syrup and let cool to room temperature. Then put it in the fridge.
It made a lot of syrup. I probably should not have used the whole thing in the ice cream but I wanted to give it a shot.
To make ice cream in even less time, you could probably use corn syrup. I personally wanted to flavour my own syrup though and it turned a beautiful golden brown.
Making the Ice Cream
I had an almost-full container of whipping cream, a can of condensed milk and vanilla bean paste.
I put the almost 2-cups of whipping cream into a bowl and used a whisk to whip some air into it.
Then I added a cold can of condensed milk.
Yes, I added all the syrup, realizing this might be too sweet but I wanted to see if I was right.
Because I love seeing those flecks of vanilla beans I added some vanilla bean paste too. I whisked everything together.
Then I poured most of it into my totally frozen ice cream maker. I only went halfway into the ice cream maker and put the rest in the fridge to churn later.
I let it churn for 20 minutes.
It was still very soft but just would not whip anymore so I put it into a yogurt container.
So soft, flavourful and yes… Pretty darn sweet! I think next time I will make a syrup with 1/2 cup sugar and 1/4 cup water and then I will have the perfect vanilla ice cream. Although this is pretty darn close! Super sweet but delicious and tasted so… REAL!
See? You do not have to make a fancy custard if you do not want to. Just cream, sweetener and your favourite flavour. And no weird flavourings, preservatives, chemicals…
If there is one food to make homemade to avoid all that crap, ice cream is the one to make from scratch in your kitchen.