Vanilla Bean Ice Cream
April 5, 2009
Two of the best things about spring in Texas: it’s warm enough for ice cream and wildflowers.
The Bluebonnets are out despite the ridiculous drought. And if you can find a patch of flowers that’s bigger than a square foot near town, you can bet you’ll find a family making a beeline for the ‘bonnets with a camera in hand.
Growing up, my mom would bust out a can of Eagle Condensed milk and our old school ice-and-rock-salt ice cream maker. The ice cream maker would sit in the sink and painfully – loudly – grind and churn away at the vanilla goodie inside. Other times of the year, we just headed to the grocery store to pick up some Blue Bell.
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 2 vanilla beans, split and scraped
- 6 large egg yolks
- 1/4 tsp vanilla extract