I haven’t been as interested in ice cream the last few years (I demand butter and flour and the stand mixer and the oven!), but that wasn’t always the case. When Dave and I started dating, we lived near a great frozen custard place. We’d go probably once a week, normally just for a single scoop in a sugar cone, but when I was feeling indulgent, I’d get the brownie sundae – vanilla custard, a brownie, whipped cream, and hot fudge, but I exchanged the hot fudge for raspberry sauce. Mmm…raspberries and chocolate…my favorite.
This is something like the fifth vanilla ice cream recipe I’ve tried in the last few years, and most of them are very similar. Egg yolks, cream, milk, sugar, vanilla. Heat the cream and/or milk, temper the egg yolks, heat it up, chill it, churn it. In fact, the only difference between this recipe and David Lebovitz’s recipe, which I made last year, is the ratio of cream to milk.
Dorie’s recipe has a 1:1 ratio of cream to milk, while David’s has a 2:1 ratio of cream to milk. Guess which one I liked more? Yes, the fattier one. It’s smoother, richer, creamier.
Not that Dorie’s recipe is low fat, and, as a result, it is also smooth, rich and creamy. If you care about fat content and calories and such, then don’t eat ice cream definitely go with Dorie’s. If you want just a bit of extra ice cream perfection, treat yourself to David’s. And definitely top it with a brownie and raspberry sauce.
One year ago: Summer Fruit Galette