Despite what people may lead you to believe, ice cream is a treat that can be enjoyed all year. There is something special, though, about indulging in a refreshing cold serving of frozen cream on a warm summer day. For this recipe, Princess Ice Cream: Homemade Vanilla Bean and Cherry Ice Cream, I was inspired by luxury, gorgeous rose blooms, and my love for anything cherry flavored. I used Tyler Florence's Vanilla Bean Ice Cream Recipe as a starting point.
1 quart heavy cream
1 quart half and half
2 cups of sugar
12 egg yolks
2 vanilla beans
1 can of cherry pie filling
Make it:
1. Combine cream, half and half, 1 1/2 cups sugar, and the stripped vanilla bean in a pot (throw the vanilla pods in to add flavor), and heat the mixture until it reaches 170 degrees and the sugar is dissolved.
2. Turn off the heat, cover the pot, let it simmer while you perform the next step.
3. Whisk the egg yolks with 1/2 cup of sugar until they make become light yellow. Mix on the lowest setting in a stand mixer for about 5 minutes.
4. Add the egg mixture to the saucepan and cook over medium heat for about 12 minutes, do not allow the custard mixture to boil.
5. Pour the custard through a fine strainer and place in the refrigerator for 8 to 12 hours.
6. Pour the custard mixture into your ice cream maker and allow it to churn until it looks like soft serve.
7. While the ice cream is churning, but is nearly done, pour the can of cherries into the ice cream maker to mix the cherries throughout.
8. Put your ice cream in a large plastic container and let it freeze for a few hours.
Enjoy your cold treat, summer princesses!
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