Anna uses a Cuisinart ice cream maker. She stores its freezer container in the freezer at all times so it’s kept extremely cold and ready to use at a moment’s notice. As long as you put yours in the freezer at least 24 hours before you plan to make ice cream, you’ll be fine.
Anna says the kind of vanilla you use is very important and there are a lot of different kinds. Some work better for baking while others are better in cold dishes. She uses Frontier Brand Gourmet Vanillas, specifically their Papua New Guinea Vanilla Extract, in her vanilla ice cream.
She doesn’t cook the eggs in this recipe because she buys them very fresh from our friend, Julie’s, farm. You will want to cook your eggs if you’re buying them in the store (research other ice cream recipes that will tell you how to do this).
Start with 2 or 3 eggs, depending on the amount of ice cream you are making. Anna uses 2 large eggs for 4 people. Separate the egg whites from the yolks and set them aside (Anna doesn’t use egg whites in her ice cream, but she wanted me to tell you she makes meringue with them later–she didn’t want you to think she is wasteful).
Beat the yolks with a little sugar—about 3 tablespoons. Anna uses Trader Joe’s Organic Semi-Raw Sugar. Whip it until it’s very “whipy,” which will take quite awhile—until it becomes a kind of white/cream in color instead of yellow. You will need a good electric mixer for this. Add the vanilla (3 to 4 caps full) and some very good quality heavy cream (about 3/4 cup for 4 people) (Anna uses Trader Joe’s brand) and whip further.
Pour the cream mixture into the Cuisinart’s freezer container.
Then add some whole milk until it almost fills the container, leaving about 1 1/2″ of space at the top for the expansion that will occur as the mixture freezes…
… and mix. (Be aware that once you’ve added the milk it will no longer whip). Turn the machine on for about 1/2 hour…
…until you hear the it slow down.
Then put it in the freezer for at least 2 hours before serving. Anna uses antique enameled cast iron wear in which to serve her ice cream. She keeps the intended dish in the freezer so it is extremely cold.
Put whatever container you’ll be serving the ice cream in in the freezer beforehand.
Love to you all,
Jeane