” I scream, you scream,” We all know the chant from our childhood days. Growing up on the coast of Maine, it was our summertime treat. Mostly because it was to damn cold in the winter for the Ice cream stands to be open. But when they did, it was official, Summer was here!! From my reading about back home, I do believe only Two of my favorite places for this treat are still in operation. The old Stand-by Dairy Queen, and A true Mid-Coast Icon, Dorman’s Dairy Dream. Industry has popped up all around this place, but the little stand has stood it’s ground.
These days I tend to make my own most of the time. I know what is going into it, and it is a lot more cost effective. The kids seem to prefer it as well. Here I am going to share my recipe for just a basic Vanilla, Think of it as a blank canvas if you will. The add in possibilities are numerous, and you are only limited by your imagination. Now I go into this assuming you have an Ice cream machine somewhere in your collection of appliances. If you don’t you should invest in one. I found mine at a thrift store for Ten Bucks, but new ones really aren’t that expensive anymore. Here is mine and it works quite well.
The first step comes the day before you make it. Place the vessel part of the machine into the freezer and let it chill over night, leave it in there until you are ready to pour the base into it.
Ingredients are as follows:
3/4 cup Sugar
2 Tbsp Corn Starch
1/8 tsp Salt
3 cups Heavy Cream
2 Egg Yolks
1 Vanilla bean
1 tsp Pure Vanilla Extract
Add the cream to a heavy saucepan, Split and scrape the seeds from the vanilla bean into the cream, and throw the pod in there as well for now, you will remove it later. Now stir in the corn starch, salt, sugar, and the vanilla extract. Bring this just to a light simmer, do not boil, and keep it moving with a whisk while you are doing this, Separate your egg yolks, and beat them well. Once the cream mixture is at temp, take about a half cup, and pour it into the bowl with the egg yolks, whisking constantly, this is called tempering the eggs, so they do not cook on you when the heat hits them. add about another half cup of the cream and mix well. Now pour this mixture back into the sauce pan and bring to just a boil. the mixture should coat the back of a spoon. Cover and remove from the heat, and just let it set for about 30 mins. After it has set, remove the vanilla bean pod, and transfer the mixture to a bowl. Cover with plastic so the plastic is actually resting on the surface of the cream, and place in the fridge, Let this chill for at least 5 hrs, 8 would be better. Once it has chilled, remove the vessel from the freezer and pour the mixture into it. put the paddle and lid on and turn on the machine. This process should take anywhere form 30 to 45 mins. The cream mixture will double in volume, and it will get very thick. Once it has reached “soft serve” consistency, you can add things you like, or just leave it as is. place into an airtight container and place into the freezer to finish hardening up, or eat it as is if you prefer a soft set dessert. Either way it is delicious, and a great cooling summer treat on a hot day.
Cook from the heart, taste the love