With June we have hope that summer is on its way; which for us in the Pacific Northwest could mean warm weather and cool summer treats. It could also mean cool weather and warm comfort food, but we won’t dwell on that! June brings graduations, weddings and yes, Father’s Day.
It is with the promise of summer, Father’s Day and my Dad that I’ve chosen this recipe. My Dad loved ice cream, so this month I’m sharing one of my favorite vanilla ice cream recipes in his honor. Dad liked his ice cream in a shallow dish so he could lick the bowl clean (so cute!), and I have fond memories of him doing that all my life. He also loved ice cream cones. Every time I would present him with one, he would exclaim “Oh my!” (again, so cute!). Dad passed away last October, and I think of him so often; especially when making ice cream.
There are so many variations of vanilla recipes in all the frozen categories: gelato, frozen custard, ice and more! This recipe is a very slight variation of Alton Brown’s Serious Vanilla Ice Cream recipe, and it’s my go-to vanilla. It’s egg-free, which makes it quick to put together, but I promise, it does not skimp on flavor! Peach jam or preserves is called for. It adds little, if any additional flavor, but is included because of the pectin which provides just a bit of smoothness to the texture. I suppose you could leave it out, but I never have.
“This is for you, Dad, with love!”
-Christine
Vanilla Ice Cream
Ingredients:
2 c. Half and Half
2 c. Heavy Cream
1 Vanilla Bean, split and seeds scraped out
1 c. Granulated Sugar
2 T. Peach Jam/Preserves, NOT jelly
Directions:
Combine all ingredients (including the bean and its seeds) in a medium-large saucepan and place over medium heat.
Stirring occasionally, bring the mixture to 170 degrees F., using a digital read, candy or frying thermometer. (If you don’t have a thermometer heat until just simmering. Do not bring to a boil.)
Remove from heat and cool until no longer steaming.
Remove the vanilla bean, cover and refrigerate six hours to overnight.
Place a quart-size container, with a lid, in the freezer so it’s cold and ready when its time to harden the ice cream.
Churn and freeze mixture in an ice cream maker or ice cream bowl, according to the manufacturer’s instructions, until the volume has at least doubled and is at the “soft serve” consistency.
Transfer frozen mixture to the pre-chilled container, cover and freeze to allow to harden; one+ hours.
Enjoy!