Can you see the vanilla bean specks on those frosty cold, ice cream scoops?

After cooking the custard to perfection and chilling the delicate concoction of creams, egg yolks and sugar – and oh yes, the delicacy that is a vanilla bean pod, in the refrigerator overnight, I cranked up the ice cream machine. I added an ice cream machine to my kitchen repetoire…over a year ago, but hadn’t used it yet! Now here summer is over and we’re into fall and I’m just barely playing with my new, but old toy.

Now this is an example of prime automation at it’s worse – on my part. My microwave, bread machine, and coffee maker have ruined me into timed auto pilot reliance. After initially turning on the ice cream machine by switching the knob to “ON” I waited…and waited for some sign that it was finished. There’s only two settings – “ON” and “OFF” After an hour and taking a taste of the ice cream still rotating and churning in this ice maker I’m finally realizing, it’s not turning off! Well, I’ll be doggone. It’s not timed! I’m feeling pretty ignoramus about now when Hubbs comes by and shares this tidbit jest with me…

“My Dad used to say that they used to make their own ice cream until they realized, it’s just easier to buy it.”

BOOOOO!

However, there is something to be said about good, homemade ice cream and flavor combinations and fresh ingredients you can add and design all your own. Isn’t that the beauty of and tender-loving-care that is “homemade”?

So was it worth the effort, refrigerator time, ice cream maker time and freezing time? You betcha it was worth it. My first experience making and tasting…homemade ice cream and I don’t mind sharing that it turned out delicious with the most exquisite flavor of vanilla! If you’ve never made homemade ice cream before, you’ll be amazed of how few ingredients are used (rich creams, egg yolks and sugar, mind you). The texture is nothing like I’ve had from store bought and it is much richer.

I’m sharing this recipe from the Williams-Sonoma Collection: Ice Cream . It’s a gorgeous book (like all the books in that cookbook collection series) that I’m using to get my bearings on with in regards to ice cream making before I take off on my own.

Teenie Notes

Plan ahead when making homemade ice cream. Depending on the method and recipe, there can be refrigerating and freezing time required, in addition to any cooking of base ingredients.

Anticipate in what type of freezer-safe container you’ll be storing your finished ice cream in.

It’s easier to separate eggs when they’re cold.

This recipe calls for 6 egg yolks. Leftover egg whites can be stored in a tightly sealed container for up to 7-10 days. Plan a dish or dessert around the 6 egg whites you’ll have leftover.

I used the Cuisinart 2 Quart Frozen Yogurt-Ice Cream & Sorbet Maker.