From the Hearth: 1824 Vanilla Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories and can be used for a lighter version.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar offers a different flavor.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and still provides flavor.

Add 1 quart of heavy cream and 1 vanilla bean to a cook pot and bring to a slow boil to prevent scalding, until the vanilla flavor is noticeable.

Remove the cream from the fire and discard the vanilla bean.

Beat the yolks and whites of 8 eggs well and add them to the vanilla cream.

Slowly incorporate the warm cream into the beaten eggs to temper them before adding all back to the cook pot.

Return the cook pot to the fire and boil a little longer to thicken the mixture, attending frequently to prevent burning.

Add 1 cup of granulated sugar to the thickened mixture while warm to help it dissolve completely.

Allow the mixture to cool before freezing.

Prepare a large bucket with alternating layers of ice and salt, and place the cream mixture in the center.

Churn the mixture by hand for approximately 10 minutes, scraping the sides of the container as ice cream begins to form.

Cover the bucket and let it sit for another 10 minutes before scraping the sides again, repeating this process until the ice cream is fully frozen.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens