There's nothing like fresh-churned homemade ice cream. It's cool, but melts in your mouth, creamy and smooth, and when compared to a grocery store variety, has a richer, cleaner, more pure taste. To make ice cream you need an ice cream maker and a little skill, but most of all, it requires patience. Many recipes are egg-based, and one of the steps involves tempering a ribbon-like egg yolk and sugar mixture with warm milk. If you aren't patient, the eggs will scramble. Patience also comes in handy while you're waiting for the ice cream to freeze! When mastering the basic procedure, start with vanilla ice cream. It's a flavor that can be enjoyed in every season, is loved by all, and pairs with a variety of desserts. Once you know how to make vanilla, it's easy to experiment with more complex flavors — you can stir in strawberry puree, or chunks of chocolate, or small pieces of Oreo cookies. To learn how it's done, keep reading.
From Martha Stewart Ingredients 2 vanilla beans, split lengthwise and scraped Directions Makes 1 1/2 quarts.
Vanilla Ice Cream
2 cups milk, chilled
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
From Martha Stewart
2 vanilla beans, split lengthwise and scraped
Makes 1 1/2 quarts.