With spring returning, what better way to celebrate than to have homemade ice-cream. There’s a guilty pleasure I take watching as it churns in the machine, the slow anticipation of seeing it change from liquid form to the frozen state.
Making this delightful treat from scratch allows you to control the quality of ingredients that goes into it, since most ice-creams on the shelves nowadays have become a chemical melting pot of synthetic concoctions. Don’t get me wrong, I’m a big fan of any brand of ice-cream (I’ll eat it all!), but there is a pride to be taken in knowing what goes in to the things you’ve made and eaten.
(requires ice-cream maker)
– 1 cup milk
– 1/4 cup sugar
– 2 eggs (beaten)
– 1 vanilla bean (split, seeds scraped, reserve the pod)
– 1 cup white chocolate chips
– 1 cup heavy cream
1. In a medium saucepan, combine milk, sugar, and eggs, vanilla seeds and pod. Cook over low heat, stirring constantly, until mixture slightly thickens (about 4-5 min).
2. Remove pan from heat, stir in white chocolate until melted. Stir in heavy cream.
3. Refrigerate mixture until chilled. Remove the vanilla pod, then freeze mixture in ice-cream maker according to the manufacturer’s directions.
4. Wasn’t that easy? Now go eat!