Hi guys welcome back to my channel! I am Kristin Baker Bettie Hoffman, a trained
chef and the baking instructor over at BakerBettie.com. Now today I want to
show you how to make your very own homemade ice cream. This ice cream is
going to turn out super rich and dense and just the best homemade ice cream
you've ever had. What's great about this recipe is it makes a really delicious
vanilla ice cream but you can also use it to make all kinds of flavors. You can
add chocolate chips, you can add nuts, you can add caramel, hot fudge really
anything your heart desires. So this is such a great base recipe to have in your
arsenal for all of your homemade ice cream needs. When I think about the best
ice cream I think about an ice cream that is really rich and dense and that
is made with a custard base so that just means that it's made with milk and cream
and then you add some egg yolks and sugar to thicken it up. So the egg yolks
are just going to add that really luscious mouthfeel and then that also
helps thicken the ice cream a little bit. So you know when you've bought a store
about ice cream and it melts so fast it's just super airy that's because they
actually have beaten a lot of air into that ice cream and there's really not a
lot of fat content. So this ice cream is different it's going to be really rich
it's not gonna melt as fast and that's because we have all of that fat and all
those egg yolks in the ice cream base. So in order to make the best homemade ice
cream you really do need an ice cream maker. Now the way an ice cream maker
works is it starts the freezing process while churning the ice cream and what
this does is it breaks up all of the ice crystals as the ice cream is freezing
and really gives you that super smooth and luxurious mouthfeel. So if you were
to just put ice cream in the freezer without churning it as it's starting to
freeze it's just going to become rock solid and it just doesn't have a really
good mouthfeel. So you do need an ice maker. Now I have the Cuisinart one and a
half quart ice cream maker, I love it it's the perfect size it's so easy to
use and I really recommend it if you are in the market for an ice cream maker. Now
Cuisinart did send me this machine to try out but actually when I was a
private chef this was the machine that we used in my job there and I absolutely
loved it. So I highly recommend it. One of the things you need to know about using
an ice cream maker is the bowl of the ice cream maker needs to be completely
frozen before you pour your ice cream mixture into it. It does need to freeze
for at least 24 hours before you start churning your ice cream. So to make the
base for this ice cream it's actually a super simple process so we're starting
out with 2 cups of heavy cream and 1 cup of milk and we're just gonna pour that
into a pot on the stove. Now I also like to add to this some vanilla bean paste.
Now vanilla bean paste is whole vanilla bean that is ground up and into a paste
and adds such great flavor to ice cream you actually can use the vanilla beans
if you do have access to those or you could just use vanilla extract. Now we're
gonna put all of this in a pot and just adding a pinch of salt and going to
bring this up just under the boiling point. You don't want it to be rapidly
boiling but you want to see those bubbles starting to form in the cream.
Now while that cream is heating up we're going to take three egg yolks and you
just want the yolks for this recipe and mix that with a half a cup of sugar. Now
we want to whip these together until it's really light and airy and the egg
yolks are going to become lighter in color as you whip them. Now this is just
going to give a better texture to your final product. Now that we have the cream
heated we're going to temper the egg yolks and this just means you're going
to pour it in slowly and bring those egg yolks up to temperature slowly so that
they don't curdle and start cooking and leave little pieces of cooked egg yolks
throughout your ice cream mixture. So after a little bit of that hot cream
has been whisked into the egg yolks we're gonna pour the egg yolks and sugar
back into the pot with the cream and heat it over low heat. Now you want to
stir this mixture constantly. You don't want to rush it if it gets a little too
hot it can go too far. We don't want to bring this mixture to a boil so you
actually want to keep it at about 170 degrees and the way you know in this
mixture is to the right point is when it coats the back of a spoon and you can
take a finger down the back of the spoon and separate the cream and it doesn't
come back together in the middle. You'll have that straight line down the back of
the spoon so you know that that is ready to go. Now after the mixture is ready,
it's cooked, its to the right temperature, we're gonna pour it through a fine mesh
strainer into a container and I like to use something that's flat so that it has
more surface area to cool off. And then you're going to take a piece of plastic
wrap and just put that right on top of the mixture so that a skin does not form
on top of it. Now you also do need to chill this mixture. It needs to be in the
refrigerator for at the very least three hours but truthfully overnight is the
best amount of time to chill this mixture. Now this actually is what is
called aging the base of your ice cream now what this does is there's actually
some crystals that will start forming around the fat globules in your mixture
and this is just going to give you a really great texture once your ice cream
is churned so you definitely do need to chill it before putting it into the ice
cream maker. And now we are ready to churn our ice
cream. Our mixture has chilled, it's aged, and it's ready to go. So we're just
going to set up our ice cream maker with our chilled bowl and we'll just turn
that on and go ahead and pour the mixture into the ice cream maker. Now if
you don't have the Cuisinart ice cream maker just follow your manufacturer's
instructions but you do want to turn this for about 20 minutes
it'll depend a little bit on which ice-cream maker you have. But once this
mixture does start thickening up slightly you can go ahead and add some
add-ins into the mixture. So if you want to add chocolate chips or chocolate
chunks or nuts or something like that you could go ahead and mix those in now
and that will just distribute them throughout the ice cream mixture. Now if
you do want to add a swirl into your ice cream like a hot fudge swirl or a
caramel swirl I like to do that once the ice cream is churned so it's thickened
up it's churned for about 20 minutes you're at about a soft-serve consistency
so you want to transfer that into a container and then that is when I like
to go ahead and add the caramel sauce or the fudge sauce or whatever you want to
swirl through and just take a butter knife and swirl that through the mixture
and then that way it doesn't completely mix into the ice cream, you get all of
those beautiful swirls throughout and then you want to just go ahead and
freeze this until it is hard. Now the great thing about this ice cream base is
it's not going to get super rock-hard in the freezer where you can't scoop it. It
should still be scoopable right out of the freezer and it is just such a
wonderful base for all of your summer ice cream needs and I promise you are
going to love it. Thank you so much for watching today's video, I hope you
enjoyed it. If you did please give it a thumbs up and subscribe below and hit
that notification button if you aren't already subscribed that way you know
every time I publish a new video. You can find the full recipe and tutorial over
on BakerBettie.com and I will leave the direct link in the comments. I'll see you
guys next time!