Brought to you by CROPP Cooperative.
Organic and farmer-owned since 1988.

Vanilla Spice Ice Cream

Vanilla Spice Ice Cream

I know it’s a little crazy to be thinking about ice cream right now. With the cold and snow my dessert cravings are pushing me towards pies, fruit crisps, and other comforting dishes. But, I think we can probably all agree that a warm fruit pie or crisp is infinitely better when it has a scoop of cool, creamy ice cream on top. As you’re preparing your Thanksgiving menu I urge you to ignore the freezer-burned ice cream that has been languishing in the back of your freezer since summer and make a batch of Vanilla Spice Ice Cream to accompany your desserts. Homemade ice cream doesn’t take very long to make, and the extra flavor will really make your desserts stand out.

This Vanilla Spice Ice Cream will go perfectly with nearly any pie you make this season.  I’ll be serving it with my Southern Comfort Apple Pie, but it would also be great on other fruit or nut based pies.

Vanilla Spice Ice Cream

Ingredients

Directions
  1. Heat the milk, sugar, 1 cup of cream, and salt in a saucepan until warm. Scrape the seeds from the vanilla bean into the milk and add the bean pod to the saucepan. Cover and remove from heat and let the vanilla bean steep for 30 minutes.
  2. In a separate bowl, stir together the egg yolks. Re-heat the milk, then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer.
  3. Pour the custard through a fine mesh sieve into another bowl. Stir in the remaining cream, then add the vanilla, cinnamon, nutmeg, and ginger and stir until smooth and well combined. Chill in the refrigerator for several hours or overnight. Once chilled,  freeze in your ice cream maker according to the manufacturer’s instructions.
Makes: 1 quart
 

 
Post a Reply

Your email address will not be published. Required fields are marked *

2 Responses to Vanilla Spice Ice Cream

Wendy Allen
December 2, 2015

We’re so happy you like the recipe, and we hope your guests did too!

Nancy
November 23, 2015

This sounds amazing. After a huge Thanksgiving meal, even the best pumpkin or apple pie seems to pale. Homemade ice cream sounds like the perfect way to elevate my pie … and its one more thing I can make ahead! thanks for this recipe. I’m adding it to my holiday menu.

 

Vanilla Spice Ice Cream

I know it’s a little crazy to be thinking about ice cream right now. With the cold and snow my dessert cravings are pushing me towards pies, fruit crisps, and other comforting dishes. But, I think we can probably all agree that a warm fruit pie or crisp is infinitely better when it has a scoop of cool, creamy ice cream on top. As you’re preparing your Thanksgiving menu I urge you to ignore the freezer-burned ice cream that has been languishing in the back of your freezer since summer and make a batch of Vanilla Spice Ice Cream to accompany your desserts. Homemade ice cream doesn’t take very long to make, and the extra flavor will really make your desserts stand out.

This Vanilla Spice Ice Cream will go perfectly with nearly any pie you make this season.  I’ll be serving it with my Southern Comfort Apple Pie, but it would also be great on other fruit or nut based pies.

Vanilla Spice Ice Cream

Ingredients

Directions
  1. Heat the milk, sugar, 1 cup of cream, and salt in a saucepan until warm. Scrape the seeds from the vanilla bean into the milk and add the bean pod to the saucepan. Cover and remove from heat and let the vanilla bean steep for 30 minutes.
  2. In a separate bowl, stir together the egg yolks. Re-heat the milk, then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer.
  3. Pour the custard through a fine mesh sieve into another bowl. Stir in the remaining cream, then add the vanilla, cinnamon, nutmeg, and ginger and stir until smooth and well combined. Chill in the refrigerator for several hours or overnight. Once chilled,  freeze in your ice cream maker according to the manufacturer’s instructions.
Makes: 1 quart