National Ice Cream Month

Did you know that July 15^th is National Ice Cream Day AND July is National Ice Cream Month? Yes, ice cream – that delicious treat has a whole month devoted to its sweetness!

For something as simple and classic as vanilla ice cream, there always seems to be a long list of ingredients listed on ice cream cartons, and not many people know how to create this delicacy in their own kitchens.

In honor of this summertime favorite, please see below for a recipe for celebrity chef Todd English’s classic, vanilla ice cream, taken from his most recent cookbook, Cooking in Everyday English! This from-scratch dessert will have your loved ones begging for the recipe! Whether you put it in a cup or cone, atop a waffle or bury it in toppings, this classic treat will be sure to cool you down in the summertime heat!

Todd English’s Vanilla Ice Cream

Courtesy of Cooking in Everyday English

“A total classic! Once you learn how to make the base for this ice cream, you can do all kinds of things with it in addition to the variations below. Mix in chocolate chips or fresh fruit at the end of the freezing, or serve it with chopped bananas and chocolate and caramel sauce for a sundae.”—Todd English

Vanilla bean, ½ split

Half-and-half, 2 cups

Heavy cream, 1 cup

Sugar, ¾ cup

Large egg yolks, 4

Kosher salt, ½ tsp.

Electric Ice-Cream Maker

1.       Scrape seeds from vanilla bean; chop bean.

2.       Bring chopped vanilla bean and seeds, half-and-half, heavy cream and sugar to a boil in a medium saucepan over medium-high heat. Remove from heat, transfer to a bowl and let stand 30 minutes.

3.       Stir together egg yolks and salt in a large bowl.

4.       Return vanilla bean mixture to saucepan, and bring to a boil over medium-high heat. Remove from heat. Gradually stir about one-fourth of hot vanilla mixture into yolks; add yolk mixture to remaining hot vanilla mixture, stirring constantly.

5.       Cook over low heat, stirring constantly, 3 minutes or until mixture coats the back of a spoon. Pour through a fine wire-mesh strainer into a bowl; discard solids.

6.       Fill a large bowl with ice. Place bowl containing vanilla mixture in ice, and let stand, stirring occasionally, until completely cool (about 3 hours).

7.       Pour mixture into freezer container of a 2-qt electric ice-cream maker, and freeze according to manufacturer’s instructions (instructions may vary according to manufacturer’s instructions) 1½ qt.