Homemade Ice Cream

If you don't have an ice cream maker, get one before summer is gone!! They are fantastic and homemade ice cream is SO YUMMY! Who wants the processed stuff with seaweed they sell in the grocery store when you can have creamy, flavorful, creamy, tasty, and did I mention creamy, ice cream at home? This is from the June 2009 issue of Everyday Food. I copied all the pictures from the website because they really helped me follow the directions better, hope they are not overwhelming. I have made this several times now and I always have made vanilla, but there are a host of other flavors waiting to be tried. See my notes about flavor at the bottom. Leave a comment if you end up making a different flavor, I'm curious how it turns out.

ps- I have a cuisinart ice cream maker, it works great!

prep time 20 minutes
total time 50 minutes + freezing

Ingredients

Makes 1 1/2 quarts

• 8 large egg yolks
• 1 cup sugar
• 1/4 teaspoon coarse salt
• 2 cups skim milk
• Choice of flavoring (see notes at bottom)
  
• 2 cups heavy cream

Directions

1.In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

2.Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
See notes about flavor at the bottom, for vanilla stir in 2 tsp pure vanilla extract.

3.Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).Notes: there are different flavor choices

CHOCOLATE- in step 1, stir 1/2 cup unsweetened cocoa powder into egg-yolk mixture before adding milk
STRAWBERRY- mash 4 cups sliced strawberries with 1/4 cup sugar, and let it stand 10 minutes. Add to ice cream as it churns in the ice cream maker
GINGER- after step 2, stir in a 2 inch piece peeled fresh ginger, cut into matchsticks, into custard. cover and let stand 30 minutes
ORANGE- after step 2, stir 6 strips orange zest into custard. cover and let stand 30 minutes.