Makes 1 gallon
My late father-in-law, James C. Hubbard, made this ice cream recipe for neighborhood July Fourth celebrations in Columbus, Ohio, beginning in the 1950s. Jim used an ice cream maker with a wooden bucket and hand crank. His kids, Eric Hubbard, Elizabeth Brubaker, who tweaked the original recipe, and my wife, Anne Hubbard, were responsible for churning. The 60-year-old recipe gets its intense flavor from a combination of double-strength vanilla extract, vanilla beans, and brandy. Double-strength vanilla is available at Penzeys Spices (1293 Massachusetts Ave., Arlington). If you’re serving kids, omit the brandy. If you have a 2-quart ice cream maker, make a half-recipe.
|6||eggs, lightly beaten|
|6||cups whole milk|
|Pinch of salt|
|2||tablespoons double-strength vanilla extract|
|3||cups heavy cream|
1. In the top of a double boiler, whisk together the sugar, cornstarch, eggs, and 2 cups of the milk. Set the pan over another pan of hot water. Cook over low heat, stirring often with a rubber spatula, for 20 minutes, or until thickened.
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2. Remove from the heat and stir in the salt, vanilla extract, and brandy. Split the vanilla bean lengthwise and scrape the seeds into the hot mixture. Stir in the cream and remaining 4 cups of milk. Transfer to a plastic container and refrigerate for at least 2 hours or overnight.
3. Churn the ice cream according to manufacturer’s directions. Let the ice cream mellow in the freezer for several hours before scooping. Michael Floreak. Adapted from James C. Hubbard