When I was a child, a friend of my father owned a local farm. They had their own creamery onsite and made ice cream from milk produced on the farm. Each time when we got ice cream as gifts from this uncle, it was my happiest day. That ice cream was thick and creamy, stronger on the milky flavor than on the sugary taste. Now after I started making my own ice cream at home, I learned about various bases with different textures and tastes. The New York style is made from cream and eggs, while the Philadelphia style is made without eggs. Although I have made some nice strawberry ice cream without eggs, we all favor the rich and creamy type of ice cream made from the egg-based custard.
This basic vanilla ice cream recipe using whole eggs is my favorite. Most of custard-based recipes call for egg yolks, which leave me with egg whites that I have to find ways to use up. Because this recipe is simple and easy, I make ice cream regularly at home throughout the year and enjoy both the process and the product.
This recipe is also versatile. By adding various ingredients (such as nuts, fruits) to the base, a new flavor can be created without adding much preparation time. This week when I asked for ice cream ideas, RK said “Vanilla!”, and AK said “Matcha!”. I was able to make two flavors on the same day without causing any unnecessary competition at home. I will call that a success.
Matcha is one type of Japanese green tea that was grown and prepared through special processes. Matcha has its unique bitter yet refreshing taste and many health benefits. AK one day tried some hot Matcha tea and did not particularly like it. But he asked for Matcha Ice Cream and liked it.Jump to Recipe
live in Ann Arbor, MI with my husband and our children and Mango the orange tabby. I love hiking, running, baking, cooking and biking. I set up this blog to share wonderful food our family love.