How to Make Old-Fashioned Vanilla Ice Cream

The hand-cranked ice cream maker was invented in 1843.

Old-fashioned ice cream is a tasty dessert treat, with many recipes that have been handed down for generations. Creating ice cream in an old-fashioned ice cream bucket adds a nostalgic feel to the process. Making old-fashioned vanilla ice cream is not as difficult as many people may expect it to be, and the end result is a smooth, creamy ice cream that can't be purchased in stores.

Things You'll Need

• 1/2 pint of milk
• Saucepan
• 1 whole vanilla pod (scored down the middle)
• 4 oz. sugar or caster sugar
• 4 egg yolks
• Mixing bowl
• Wooden spoon
• 1/2 pint heavy cream
• Old-fashioned ice cream bucket
• Ice cubes
• Rock salt

Instructions

1. Pour the milk into a saucepan and heat it on a stove until the milk is bubbling, but do not allow it to boil. Place the split vanilla bean into the bubbling milk and allow it to steep for 20 minutes, ensuring the milk does not boil during that time.

2. Combine the sugar and egg yolks in a bowl and beat them together until the mixture is thick. Remove the milk from the stove and gently lift the vanilla bean from the milk.

3. Scrape the seeds from inside the vanilla bean into the milk. Pour the vanilla milk into the mixing bowl with the sugar and egg yolk and mix them together until smooth. Pour this mixture back into the saucepan and stir constantly while slowly heating the liquid until the custard thickens. Avoid boiling the liquid to prevent curdling.

4. Remove the mixture from heat once it has thickened to where it leaves a film on the stirring spoon. Allow the mixture to cool. Once it reaches room temperature, stir in the heavy cream.

5. Assemble the old-fashioned ice cream bucket according to the manufacturer's instruction. Add ice and rock salt to the outer reserve of the bucket, sprinkling rock salt over every 2 inches of ice cubes. Pour the custard mixture into the inner reserve of the bucket and turn the crank on the top of the old-fashioned ice cream bucket to begin the freezing process.

6. Continue turning the crank until the custard freezes into a thick ice cream. The time frame for cranking the ice cream bucket varies. If the room temperature is warm the ice cream will not cool as quickly, resulting in a longer cranking time. Similarly, if the inner reserve bucket is on the large side, the liquid inside is exposed to more surface air and will require more cranking.

References

• Ice-cream-recipes.com: Homemade Vanilla Ice Cream
• Old-Fashioned Ice Cream Maker: An Old Fashioned Ice Cream Maker Produces Delicious Ice Cream