With last Sunday's dinner in the rearview mirror, I am ready to gear up for this coming Sunday. With the dessert I will be serving, I am in need of some ice cream. I certainly wanted to go the homemade route. And with the way this batch turned out, I am glad I did!
Vanilla ice cream is the blank canvas of the frozen dessert world. I think it is important for any adventurous cook to have a quality, go-to homemade version. It is the perfect accompaniment to just about any dessert and can be dressed up in a variety of ways, like with a drizzle of chocolate syrup for a simple example. As I have discussed before, I use a little liqueur or alcohol in the frozen base of most of my ice creams and sorbets to keep them from freezing rock hard. This recipe takes this step one step further. Light corn syrup is cooked with the custard. The combination of the vodka (vanilla flavor is nice if you have on hand☺) and the corn syrup makes for the ultimate creamy ice cream texture.