Creamin' and Churnin'

I do believe that great desserts need not consist of many ingredients and using quality ingredients separate a good dessert from a memorable one. Ice creams generally contain only a number of ingredients , so the flavor of each element really comes through. The first step in making ice creams is to prepare the custard, much like the creme anglaise. It is important to note that the custard should never be allowed to boil at any point, most especially when the yolk has been added, this will scramble the yolks and give a curdled appearance. Sometimes a quick stint at the food processor can save the custard, but usually it won't go back to its smooth texture. The custard then has to be cooled and chilled before transferring to an ice cream machine, which is great if you have one.

But I don't. So I adapted the KitchenAid alternative (which I sort of just made up.). I let the paddle attachment do the work in hourly intervals until it reached a creamy smooth consistency. And I find that it went well. The texture's a little icy-grainy but it's all right, it's still undeniably creamy. Besides who doesn't love an honest-to-goodness homemade ice cream?!

Vanilla Bean Ice Cream

1 C whole milk
2 C heavy cream
6 yolks
10T white sugar
1 vanilla bean

1. Scrape the seeds of the vanilla bean and add to the milk and cream (include the bean itself). Scald over medium heat.
2. Beat yolks and sugar using a wire whisk, until smooth and a bit thick.
3.Temper the yolk with a little bit of the milk mixture and pour back on the saucepan. Use low heat to cook the custard, 4 minutes or until the custard coats the back of the spoon.
4. Transfer to a 4qtz Kitchenaid mixing bowl passing through a strainer. Cover and let cool. Chill for 6 hours or overnight. Freeze.
5. Check if the custard is becoming icy on the sides, this is a good time to start churning with the paddle attachment. Let it mix on medium-high speed for 2 minutes. Return to the freezer and churn at hourly intervals (more or less 3 times) until the custard is creamy and smooth.
6. Transfer to a freeze-stable container.

Variations: To be added on the last churning

Chocolate chips - 1 C chocolate chips; or melt the chips and pour while churning.
Banana Walnut - 1/2 C ripe mashed bananas and 1/2 C chopped walnuts.
Mango - 3/4C ripe mango pulp

Hmm maybe I should churn it in a food processor next time. It might create a smoother texture.