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.
Vanilla Ice Cream
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.
DOLLY MADISON’S PEPPERMINT STICK ICE CREAM
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.