My family and I went to the beach last weekend so I missed out on the brown sugar vanilla ice cream that was chosen by Karen of Karen's Cookies Cakes & More. I was kind of hoping to fit it in before we left but laundry and packing got in the way... I was kind of bummed I missed out on making it because I rarely use my ice cream maker and I love vanilla ice cream, so I am doing double duty for SMS this week.
The last time I made a custard ice cream, I was not quite sure how thick the custard was supposed to be. I was also using an electronic meat thermometer my husband got for the grill so I wasn't confident in the temperature reading I was getting. I wound up overheating the mixture and ended up with a curdled mess. I tried throwing it in the blender to see if it would come back together, but it just wasn't as creamy as it should have been. So I was much more cautious this time around.
The custard was super easy to make. I love recipes like this because they don't require you to temper the eggs. With my trusty meat thermometer in hand, I successfully heated the custard to 182 degrees (I should really get an instant read thermometer). After chilling overnight, I churned the ice cream Sunday morning and was it ever delicious. Super creamy and a nice vanilla flavor... I even got my three year old to eat a piece of chicken by bribing her with an ice cream cone!
Thanks Karen for picking such a great recipe! I was happy for an excuse to use my ice cream maker. You can check out the recipe on her blog.