Homemade Vanilla Ice Cream

Kinzey's sister in law posted this Cookies & Cream Homemade Ice Cream. It is SO good!  It's a little time intensive, but worth it. 

Makes about two quarts. 

• 1 1/2 cup sugar

• 1/4 cup milk powder (optional, but adds great flavor + it’s a fun ingredient to have on hand)

• 3 Tbsp cornstarch

• 2 tsp sea salt

• 4 cups whole milk

• 4 cups heavy whipping cream

• 1/4 cup agave (or corn syrup)

• 2 tsp good vanilla extract or paste

• 3 egg yolks

In a medium sized bowl, place the yolks and 1/4 cup of sugar. Whisk together. Set aside.

In a large pot, mix together 1 1/4 cups sugar, milk powder, cornstarch, and salt. Slowly add in the milk, heavy cream, agave, and vanilla while whisking to ensure no lumps form. Heat this mixture on medium high while whisking almost constantly. This will make sure none of the milk sticks to the bottom of the pot.

Once the milk is steaming, turn the heat off the pot. Grab a ladle and you are going to temper the egg mixture one ladle of hot milk at a time. Start off super slow with the first ladle. Just barely drizzle a ladle of milk into the egg sugar mixture while whisking constantly. Continue doing this with about 4 ladles full of the hot milk. Now, take the tempered egg mixture and dribble a ladle of that into the pot of milk. Again, do this very slowly so you do not created egg curds. Be so so patient! It takes time and love, but it will be worth it.

Once the egg mixture has been added to the original milk mixture, turn the heat back on the pot. Again, continue whisking until the mixture thickens and is almost boiling. To test it is thickened, use the spoon method. If the mixture holds its shape after running your finger through it, it is done.

Pour the custard into a fine mesh sieve over a large bowl to catch any possible eggs clumps that may have formed. Cover with plastic wrap. Note make sure the plastic is touching the custard to prevent a skin from forming on top. Cool the ice cream base in the fridge for at least four hours.

Once chilled, churn the ice cream base with whatever means you have! When it reaches a soft serve consistency, add mix ins, put in a freezer safe container (or two) and freeze for two+ hours for a scoop-able ice cream.