I’m feeling cozy today. Is cold and grey and a little sad outside. I feel like stuffing my face with creamy oatmeal and thick hot chocolate. Or with thick, creamy hot chocolate oats. Grab a blanket, watch tons of movies in my mom’s bed (because she has the big one) and fall asleep eventually, waking up to the rain and chatting lightly with friends. The close kind, of course.
The last thing I want is something cold. But here I am bringing you ice cream. Why? For 2 reasons that are as silly as they sound, but this is supposed to be a place where I can be free, and free means being silly and contradictory sometimes. Reason Number 1 is that I loved how these pictures turned out even if I just got 4 shots. And reason Number 2 is that I want to give you a break from all the cake I’ve been posting.
And secret reason number 3 is that even though is too cold for me right now, this Vanilla Ice Cream was oh so frigging delicious. I couldn’t keep myself from licking the spoon as I took the pictures. See, I never order “just” vanilla ice cream. If I’m having ice cream I want chunks and fudge and pieces and toppings and unusual flavors. Except!…for this little shop in my dad’s town. The vanilla ice cream is so luscious, velvety and divine…and I just can’t describe the flavor. But I can tell you how to make it, cause this recipe tastes almost exactly as that one! You can imagine my joy, it as like going back to when I was 8 and ate all the ice cream I wanted with my dad and my brother. Beautiful. Cold.
I wish I had David Lebovitz book “The Perfect Scoop”. I hate how expensive books are here. I wanna cry and rant about it, but this is not the place, nor the time. Also, I should tell you that… whole vanilla beans? yeah that doesn’t exist here. I don’t even try to find them anymore, I just live with it. So I used plain old vanilla extract. Don’t take me wrong, I love this stuff, and mine is a very good (and dark…hence, the not-so-white hue of the ice cream, but I don’t mind) one, but is no the same. If you have access to vanilla beans, don’t think twice about using them for this ice cream. Is pure, is simple, it will live you content and even warm inside. Hmm, maybe I do want some ice cream now.
Vanilla Ice Cream
Recipe From: The Perfect Scoop
About 1 quart (1l)
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise (I just used more vanilla extract)
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
And also, if you’re feeling cozy like me today too, I suggest you hear this wonderful song from Christina Perry, it’s called Jar of Hearts and is sooo pretty.