A Much Needed Break and Vanilla Ice Cream
Happy Friday! I swear there’s THE BEST Vanilla Bean Ice Cream recipe buried in this post, just stick with me while I jabber on for a few minutes. It’s worth it, I promise.
Life update? I got laid off last week. (It’s a good thing, I promise.) I mentioned several months ago that my company had been purchased and things had been weird ever since. So long story short, it wasn’t a surprise and it actually worked out perfectly because I was offered a new job three days later. It was basically my best case scenario. I’ve got a few other crazy things going on right now too, but I don’t want to jinx it, so mums the word for now.
I’m excited to start my new job (ON MONDAY !!) and I’ve just been enjoying my short, but much needed funemployment. One of my favorite people in the entire world (Nikki) came to stay with me this past weekend and we went to see our old roommate get married in a sweet ceremony and super fun reception.
Now, I just want to make the most of my week off. I’ve had fun playing housewife–making lattes in the morning, lunching with friends, reading and having dinner ready when my husband gets home from work… It’s all very fun and it’s nice to have time to myself. It’s also given me time to play in the kitchen! I’ve made the Momofuku Birthday Cake (to die for!), smash burgers, plenty of cocktails, Asian food (enough rice to drown in), and ice cream! Lots of ice cream! I was searching my archives (I promise I’m going to make it easier to search as soon as my husband can get around to it) and was shocked to see that I’ve never posted a basic vanilla bean ice cream! Vanilla Bean is perfect–it’s delicious on its own, of course, but it’s also the perfect base for all sorts of add-ins. So enough chit chat, here’s the perfect recipe.
Vanilla Bean Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 whole vanilla beans, split length wise
Combine all ingredients in a small, heavy bottomed saucepan, and cook over medium heat, whisking occasionally. Remove from heat just before it begins to boil. Fish out the vanilla bean pods and using a knife, scrape the seeds into the pot. Stir to combine. Pour mixture into shallow pan and chill for 1-2 hours.
When mixture is cool, discard the vanilla bean pods and discard. Pour mixture into ice cream maker and process according manufacturer’s directions. If you want to add in any cookies or brownies or anything like that, add them in during the last five minutes of processing! Pour into a container and freeze until firm.