Meet Your Maker.

I was never a fan of "homemade" ice cream when growing up.  We used the old fashioned ice cream makers with ice and salt, even the earliest hand crank version.  Don't get me wrong, I ate it and I have some good memories surrounding the few occasions that warranted the work. 

It was just too icy and soupy for me.  Then there was that strong fake vanilla extract flavor.  Blech.

We love ice cream and the best ones are upwards of $5 a pint these days.  Enter the Cuisinart Mix It In Ice Cream Maker!  You can use it for soft serve, add toppings and even for hard scoops!

I won't deny, my first attempt at ice cream wasn't great.  It wasn't terrible, but it wasn't great.  I learned a lot!  For example, when you return the custard to the stove - the cooking happens quickly!  I also changed up my recipe a little bit.

Basic Vanilla Ice Cream

1-1/4 c.  Half and Half

3/4 c. Heavy Cream

6 Egg Yolks

3/4 c. Sugar

1/2 tsp. Salt

2 tsp. Vanilla Bean Paste

Over medium heat, warm Half and Half and Cream until scalded (just before boiling point).  While the cream is heating, whisk together the egg yolks and sugar until pale yellow and smooth.  Stir in salt. 

A small amount at a time, add the scalded milk to the yolk mixture, continuously whisking (or use your stand mixer on low) so that no lumps form.  If you are nervous about this step, start small.  Once about half of the cream mixture has been worked into the eggs, pour the yolk mixture into the saucepan with the remaining cream.  Add the vanilla and salt.  Continue to cook until it has thickened slightly and coats the back of the wooden spoon. 

Secret Weapon: King Arthur Flour's Vanilla Bean Paste

Remove the pan from the heat and pour into a container to cool.  Once cool enough, cover and place in fridge overnight.  

When you're ready, pour the cream base into your machine and follow directions.

Easy and delish!

There are no pictures of the finished product, well, because we ate it!