The other Sunday Slow Scoopers were making Lavender Honey ice cream this week but I just knew I didn't have it in me to do something that required lavender flowers, and custard, and whatever else, over the Labor Day weekend. So instead, I branched out on my own, and went for one of the simplest (and best tasting Blueberry Pie) ice creams I could think of, Vanilla.
Now, normally, Vanilla, like all the others requires the custard step. But Dave provides some recipes for "Philadelphia Style" ice cream, where while you cook the ingredients the day before, no egg is involved, therefore, no custard, and for me, no worries.
I forgot to take a picture the first night we enjoyed it atop apple pie (Dad didn't get blueberry), but here it is from last night, with a little chocolate sauce and sprinkles. And yes, I know, I really need to practice this food photography. I think it's the night lighting, yeah, let's blame that.
Chris says it's the best Vanilla he's ever had. Mom liked it too "even though I'm not usually a Vanilla fan." But if you're looking for something quick, easy and tasty, go with this one.
Vanilla Ice Cream, Philadelphia-Style
3 cups heavy cream (or 2 cups heavy cream and 1 cup whole milk - I used this variation)
3/4 cup sugar
1 vanilla bean, split in half lengthwise
3/4 tsp vanilla extract
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream (or milk and cream combination, is using) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and freeze the mixture in your ice cream maker according to the manufacturer's directions.