First, some projects I have been working on for the last couple of weeks…
Now for some ice cream. Recently, I bought something at Williams-Sonoma that I liked as soon as I saw it – ground vanilla bean. Almost all recipes that call for whole vanilla bean require all of the extra steps of steeping the vanilla bean in milk and then scraping the seeds out. This was a perfect easy substitute and far less expensive than whole vanilla beans.
I love simple ice cream recipes, and almost never make a custard base. Cream and sugar recipes always come out so well, there’s no need to make a custard. I love this combination of almond milk and half & half! The almond milk gives the ice cream an almost buttery taste (yummy), and it’s so easy.
Combine the following in a large glass measuring bowl:
2/3 cup sugar
3/4 tsp. ground vanilla bean (or 1 tbsp. pure vanilla extract)
3 1/2 cups Silk Original almond milk
Whisk together until the sugar is dissolved. Whisk in 2 1/2 cups half & half. Freeze in ice cream machine according to the manufacturer’s directions (I use the Cuisinart ice cream maker).
Many blessings! Jessica