I end this post with a huge “thank you” to my daughter, The Cookie Rookie, for capturing the beauty of Homemade Vanilla Ice Cream. I hope she never finds this out and gets too big for her sugar cone britches. Her real name is “Homemade-Vanilla-I’m-a-Much-Bigger-Deal-than-Cinderella-Ice Cream.” I found out Homemade Vanilla Ice Cream’s real name. I did a little research on and discovered something very interesting. She is confident and knows she has flavor galore, however, she does love getting dressed up every now and then and especially loves to wear Homemade Hot Fudge with Frangelico and two cherry hats. Homemade Vanilla Ice Cream is friendly to all and proud of her easy nature. Recipe from Good Food magazine, August 2010. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid. Whisk in cup powdered sugar a 1/4 at a time until completely blended. Whisk the egg yolks until light and fluffy approximately 2 mins with a hand mixer. Separate the eggs and put the yolks in a bowl.
If you use vanilla paste, skip this step. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Let the cream infuse like this for 10 minutes. I laughed out loud and asked, “Why, when you could choose any one of these 31 delicious flavors, would you choose vanilla?” His answer? “I love it!” Well, I guess that says it all! Vanilla is the ideal flavor and that is why it is added to almost every baked good and dessert known to man. Put the condensed milk, cream and vanilla into a large bowl. I had never heard anyone order a vanilla shake. When my husband and I were dating, I was shocked the first time we went to Baskin Robbins and he ordered a vanilla shake. Homemade Vanilla Ice Cream has a secret she knows she is created with the most popular flavoring of all-time. She sits there all white and colorless – looking so bland – pretending she has no flavor, but underneath that façade she is wearing a sly smile.
Don’t let a scoop of Homemade Vanilla Ice Cream fool you.
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