We all scream for ICE CREAM!
Oh My Goodness!!!! I am SOOO excited to show you about my latest adventure in the kitchen. I made my very first (and certainly not last) batch of ice cream! And…this was without using an ice cream maker. So yes, ice cream is not exactly Primal. But if you consume dairy, all the ingredients necessary to make this tasty treat are natural and sorta-ish Primal 🙂
Mike and I are big ice cream fans. We especially love Penn State Creamery ice cream. If you are unaware let me fill you in: Penn State has their very own creamery on campus which produces cream cheese, milk, cream, and most importantly – ICE CREAM!!
Known as Creamery ice cream, this stuff is only sold on campus and it is amazing! PSU offers their very own ice cream making course and even Ben and Jerry (you might have heard of them!) took this course before starting their own ice cream company. The best thing is you can buy gallons of Creamery ice cream there, tell the workers how far away you live (hours) and they’ll pack your ice cream in dry ice so you can take it home without worry about it melting. That’s true ice cream love right there!! One negative to Creamery Ice Cream is that it is not exactly the healthiest stuff out there….boooo! A lot of their flavors contain high fructose corn syrup – not an ingredient Mike and I like to put into our bodies. So we definitely limit our intake of Creamery Ice Cream.
However, to satisfy our sweet tooth I decided to tackle homemade ice cream for the first time. And the kicker – I made it without using an ice cream maker! Bonus points!!! Overall it was a really easy recipe to follow and make so I highly suggest giving it a try. And nothing beats the satisfaction of making your own food (especially ice cream!).
Homemade Ice Cream (from The Big Book of One Pot)
- 1 1/4 cups light cream
- 1 1/4 cups heavy cream
- 1 vanilla bean
- 4 large egg yolks
- 1/2 cup sugar
Pour both creams into a saucepan. Split open the vanilla bean and scrape the seeds into the pan, adding the whole vanilla bean. Bring almost to a boil, remove from the heat and let sit for 30 minutes.
Whisk together the egg yolks and sugar in a large bowl. Remove the vanilla bean from the cream, then slowly add the cream to the egg mixture, stirring the entire time with a wooden spoon. Strain the mixture into the rinsed-out saucepan and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. Do not let it boil. Remove the custard from the heat and cool for one hour, stirring from time to time to prevent a skin from forming. (Ok – so they call it a custard at this point – mine was still really runny and soupy but it totally turned out in the end so don’t freight if yours is similar!).
Freeze the custard (or soup) in a freezer-proof container, uncovered for 1-2 hours or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork until smooth. Return it to the freezer and freeze for an additional 2-3 hours, or until firm. Cover the container with a lid for storing.