I’m on spring break this week, and I thought a great way to celebrate would be with Vanilla Ice Cream! Not only is it tasty, but it definitely makes you think of summer, which is just around the corner. If you are looking for a super rich, super creamy, vanilla ice cream recipe, then this is it. It is a recipe I barely adapted from this one by David Lebovitz. Its richness comes from plenty of heavy cream and the egg yolks that also give it the nice yellow color. I think it was even better the second day after it had time to freeze a bit harder. I will say that this ice cream tastes quite different from the homemade ice cream I grew up with. It doesn’t have that old fashioned homemade taste. They are both delicious, but they are different. But, it doesn’t taste like it came from and ice cream shop either. Instead, this is the ice cream you might find on the menu of a gourmet restaurant. I would still like to find a recipe that tasted like the one I grew up with, but back then we put raw eggs in it, and I don’t think I’m going to be able to capture the same flavor without them, and these days I definitely wouldn’t serve raw eggs to guests.
Source: Barely adapted from David Lebvitz