Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe. According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan. One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.
Yield: 1 1/2 quarts
- 4 cups heavy cream
- 3 egg yolks
- ¾ cup granulated sugar
- 1 vanilla bean, split and seeds removed
- Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
- In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
- Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
- Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
- Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
- Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
- Spin in ice cream maker following the manufacturer’s instructions.
Yield: 2 quarts
- 3/4 c. sugar
- 2 tbsp. cornstarch
- 3 c. whole milk
- 3/4 c. light corn syrup
- 2 whole eggs, beaten lightly
- 1 c. cream
- 4 drops natural peppermint extract
- 2 drops red food coloring
- 3/4 c. peppermint candy, crushed
- Mix the sugar and cornstarch in the top of a double boiler.
- Stir in the milk, syrup and eggs.
- Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
- Stir in cream, extract and coloring.
- Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
- When partially frozen, add crushed peppermint and continue frequently.