I scream! You scream! We all scream for Ice Cream!
Today is a special day. We are celebrating my Dad’s Birthday. Last night I cooked up the custard for the ice cream. This morning I put the custard batch in the ice cream freezer, and later today we will eat homemade ice cream. Right now it is perfectly soft serve.
A perfect recipe to make for a hot day! Happy Birthday Dad!
Because I am not that fluent in recipe making for homemade ice cream I used the recipe called out with the instruction manual for my kitchen aid freezer bowl. So far it has made perfect every time. Be careful not to scramble your egg yolks.
2 1/2 c half and half
8 egg yolks
1 c sugar
2 1/2 c whipping cream
4 teas vanilla
1/8 teas salt
In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. (I stir constantly). Remove from heat and set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl and wire whisk. Turn to speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continue on speed 2 and very gradually add half and half tempering the eggs. Mix until blended. Return half and half mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is steamy. Stir this constantly to keep your eggs from scrambling. Do not boil. Transfer half and half mixture into large bowl and stir in whipping cream, vanilla and salt. Cover and chill for 8 hours.
Make sure the night before you also freeze your ice cream bowl.
Using ice cream bowl attachments, turn to stir speed 1 and then add the custard mixture. If you fail to do this the attachment will freeze to the bowl instantly and your blade may break. Continue on stir speed one until the ice cream reaches the planetary gears. It means it is icy enough to transfer to an air tight container and freeze for harder ice cream or serve right then for soft serve.
Add root beer to a glass and add a couple scoops. Homemade root beer float. Perfect for a hot summer day and yummy year round!