Rosie Makes Ice Cream For The Party.

After I made the Greek Lemon Sponge Cake the other day, my readers opted for homemade ice cream to go along with it. And I must give my readers what they want, so here's the ice cream. Since the lemon cake is so light and lemony, I wanted a rich ice cream to serve with it and this was it.

Rosie's Vanilla Ice Cream 2 pints heavy cream 1 cup 1% milk heaping cup sugar 5 eggs vanilla bean 1 tsp vanilla Mix the cream and milk together. Since I wanted a rich ice cream, I used the two pints of cream. I used the 1% milk in addition because that's what I have on hand. You could use your own mixture/combination. You really can't go wrong with ice cream. Split the vanilla pods and scrape the beans into the cream and milk mixture. Bring the cream/milk/vanilla along with the pods to a boil. Lower to a bare simmer and cook for 30 minutes, stirring occasionally. Cool for a few minutes Beat the eggs. Add sugar gradually, beating until light and fluffy. Remove pods from cream mixture and add, beating, about 2 cups of hot mixture to the eggs to temper. Return egg mixture to remaining cream mixture and heat over low heat, stirring, until mixture thickens, about 10 minutes. Cover and chill. Process in ice cream machine.

There's nothing like vanilla beans. Just split the pod and scrape the beans out.

In case I missed any beans and for additional vanilla flavor, I put the vanilla pods in my cream and milk mixture to steep.

Some ice cream recipes call for x number of whole eggs and y number of yolks. I decided to use whole eggs since I didn't feel like having to do something with leftover whites.

Beat on high speed until the eggs are light-colored.

Gradually, beat in sugar.

When the sugar is incorporated, pour in about 2 cups of the hot cream mixture, beating.

Return the egg and cream mixture to the hot cream/milk mixture.

A little extra vanilla never hurt anything.

Heat mixture, stirring, until it thickens. About 10 minutes. Cover and chill.

When chilled, pour into ice cream machine. I know it looks lumpy and curdly here, but it was perfectly smooth when I set it outside to chill. Not to worry. It turned out silky smooth.

This is the level I started at. Notice the blade.

After about 25 minutes, the mixture is increasing in volume and is ready for the freezer. And my guests are arriving and want sneak previews/tastes of the ice cream. They approved. Stay tuned for our appetizers and the main event - Rosie's second birthday party in as many weeks. And it's not even my birthday yet! Yes, I'm unabashedly and unashamedly milking the hell out of this one.