When I was younger, my parents and their friends would make homemade pineapple ice cream almost every summer. They had an old ice cream maker that required rock salt and was deafeningly loud so they always had to put it outside while it cranked!
I don’t like the taste of pineapple, but I always loved the novelty of homemade ice cream!
My mom bought me a Cuisinart Ice Cream Maker several years ago for a birthday, and I’ve used it almost every year to make at least once batch of vanilla bean ice cream. It’s rich, super creamy, and doesn’t compare to anything bought in the store.
My husband would argue that there isn’t that big of a difference, and despite being an ice cream lover himself, I would have to argue that he’s a literal mental case. There is a HUGE difference in homemade ice cream versus store bought!
For this recipe, you likely have most of the ingredients on hand. I had everything except vanilla beans and heavy cream. I bought vanilla beans on Amazon simply for convenience, as they can be hard to find in regular grocery stores.
You do need to let the custard sit overnight, so factor that, along with the time it could take to get vanilla beans, into your planning!
I used my Cuisinart Ice Cream Maker for this ice cream, and it couldn’t be easier!
The recipe is here!