In Maine, we had a heat wave at the end of August. Being 32 weeks pregnant...that wasn't fun. Not at all. I had really been hoping that fall was around then corner and then we had 5 days of 95 degree weather. Ick.
My hopes of making soups and pumpkin whoopie pies turned into thoughts of ice cream. I wanted something creamy and dreamy so I chose this vanilla ice cream and added M&Ms. Yes. This helps.
M&M Ice Cream
Source: Adapted from David Lebovitz
Yield: 8 or so servings
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 tsp. vanilla extract
1 cup frozen M&Ms
Warm the milk, sugar, 1 cup of cream and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warmed milk, and then add the bean itself. Cover the pan, remove from the heat, and let steep for 30 minutes.
Pour the remaining 1 cup cream into a large bowl, and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture into the egg yolks, whisking constantly, and then scrape back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula (don’t boil!). Pour the custard through the strainer and stir it into the cream. Add the vanilla bean to the custard, stir in the vanilla extract, and then stir until cool over an ice bath.
Chill the mixture in your refrigerator. When ready to churn, remove the vanilla bean and churn according to the manufacturer’s instructions. When the ice cream is nearly done add frozen M&Ms.