ice blocks for ice bath

HOW TO MAKE CLASSIC VANILLA ICE CREAM

Homemade ice cream only takes about 25 minutes to churn. Just be sure to pre-chill your bowl for 24 hours and let the mixture rest for 3 hours before churning.

INGREDIENTS

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream

EQUIPMENT

  • Mixing bowls
  • Fine-mesh strainer
  • Whisk
  • Measuring cups and spoons
  • Medium saucepan
  • Spatula or wooden spoon
  • Instant-read thermometer
  • Ice cream machine
  • Wax paper

INSTRUCTIONS

  • Chill the ice cream bowl: If your ice cream machine has a bowl that needs to be frozen before use, place it in the freezer the night before. If you forget, you can prepare the base and refrigerate it overnight while the bowl freezes, then churn the next day.
  • Prepare an ice bath: Fill a large bowl with ice and water. Place a smaller bowl on top and set a fine-mesh strainer inside. Keep this setup nearby while you make the ice cream base.
  • Whisk the yolks and sugar: In a medium bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until smooth. The mixture will initially be thick and dark yellow, then lighten to a pale lemon color.
  • Warm the milk: Pour 1 1/2 cups of milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the milk, and add the pod (or use 1 teaspoon of vanilla extract). Bring the milk to a simmer, then remove from heat.
  • Temper the egg-sugar mixture: Slowly pour about 1 cup of the hot milk into the egg-sugar mixture while whisking constantly. This process gently warms the eggs, preventing them from curdling.
  • Combine the mixtures: Gradually pour the tempered egg-sugar mixture back into the saucepan with the remaining milk.
  • Cook the base: Return the saucepan to low heat. Stir constantly, scraping the sides and bottom of the pan. Continue cooking until the base thickens enough to coat the back of a spatula and reaches 170°F on an instant-read thermometer.
  • Strain the base: Pour the ice cream base through the fine-mesh strainer into the prepared bowl to remove the vanilla pod and any curdled bits of egg. Discard the strainer, scraping any remaining base into the mixture.
  • Add the cream: Stir in 1 1/2 cups heavy cream into the base.
  • Chill the base: Place the bowl in the ice bath, stirring occasionally, until the mixture is completely chilled (about 20 minutes). Alternatively, cover and refrigerate for at least 3 hours or up to overnight.
  • Churn the ice cream: Transfer the chilled base to the ice cream machine. Churn according to your machine’s instructions until the consistency is between a thick milkshake and soft-serve ice cream, usually about 20 minutes.
  • Freeze until solid: Transfer the churned ice cream to a freezer container. Place a piece of wax paper against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until solid.

RECIPE NOTES

  • Other flavor variations: You can customize the flavor of your ice cream by adding ingredients to the milk along with the vanilla, such as fresh herbs, spices, coffee beans, or cacao nibs. Melted chocolate can also be incorporated to create chocolate ice cream.
  • Storage: The ice cream will keep in the freezer for about 2 weeks before it becomes icy.

MAPLE PEACH WHISKY JAM (SMALL-BATCH)

Maple peach whisky jam is a delicious way to savor late summer peaches! A small-batch favorite in our home, it’s the next best thing to enjoying fresh, juicy fruit.

SPECIAL EQUIPMENT

  • Three 250ml (or any combination of) heat-proof glass jars to hold approximately 750ml (3 cups)
  • Measuring cups and spoons or a digital kitchen scale
  • Cutting board
  • Sharp knife
  • Medium pot
  • Digital kitchen thermometer
  • Rubber spatula or wooden spoon
  • Optional: Ladle
  • Damp cloth

INGREDIENTS 

  • 2 ½ cups (approximately 3 medium) chopped peaches, skins on or off (your preference)
  • ¾ cup maple syrup
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons powdered pectin crystals
  • 1 tablespoon whisky (optional)

INSTRUCTIONS

  • Prepare the Jars: Wash your canning jars and lids thoroughly with hot, soapy water. Rinse well and dry them. Set aside.
  • Combine Ingredients: In the medium-sized pot, add the chopped peaches, maple syrup, sugar, lemon juice, and pectin crystals. Stir well to combine.
  • Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil. Continue boiling, stirring occasionally, until the jam reaches 222°F (105°C) on a candy thermometer. This may take some time, especially those last few degrees, so be patient!
  • Add Whisky (Optional): Remove the pot from the heat and stir in the whisky.
  • Fill the Jars: Carefully ladle the hot jam into the clean jars, leaving about ¼-inch headspace at the top. Wipe the rims of the jars with a damp cloth to remove any spills.
  • Seal and Cool: Securely screw on the lids. Let the jars cool completely at room temperature.
  • Storage: Store the cooled jam in the refrigerator for up to two weeks.

Recipe Notes:

  • Peach Prep: I prefer to leave the peach skins on for added texture and fiber, but feel free to peel them if you prefer. If you peel them, you might need an extra peach to make up for the lost volume.
  • Thermometer is Key: For the best results, use a candy thermometer. It ensures the jam reaches the proper setting point.
  • Alternative Fruits: Feel free to experiment with other stone fruits like plums, cherries, or apricots. You can even create a mix!
  • Processing for Longer Storage: If you want to store the jam for longer than two weeks, you can process the jars in a water bath canner according to standard canning procedures. However, this recipe is designed for short-term refrigerated storage.
  • Adjusting Sweetness: If you prefer a less sweet jam, you can reduce the amount of sugar slightly. However, sugar is essential for proper gelling, so don’t reduce it too much.