We went to a barbeque at my sister-in-law's new house on Saturday and I thought it would be fun to bring some homemade ice cream. I thought vanilla was a good place to start and looked up a couple of recipes for Vanilla Bean Ice Cream. I was disappointed to discover that vanilla beans run about $11 each... and since one recipes requires a whole bean I thought that was pretty ridiculous. So instead I opted to make a Madagascar Bourbon Vanilla Ice Cream. It's still more special than regular ol' vanilla, but a heckuva lot cheaper. And it's pretty simple... although it does require some forethought.
(Makes about a quart)
- 2 cups (1 pint) half-and-half
- 6 egg yolks
- 1 cup sugar
- 2 cups (1 pint) heavy whipping cream
- 3 1/2 teaspoons Madagascar Bourbon Vanilla extract
- 1/8 teaspoon salt
Prepare in your ice cream maker according to directions.
When it is ready it will be a soft-serve consistency, which is delicious. But if you'd like it to be more of an ice cream consistency, freeze for 2-4 hours or overnight in an airtight container.
Salted Caramel Chocolate Chip Cookie Bars and it was so good. The perfect way to celebrate the start of summer.
It would also be good with Oatmeal Chocolate Chip Cookies or drizzled with Homemade Caramel Sauce.
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