Ice Cream. Enough said.
I LOVE ICE CREAM. And guess what it is okay to indulge every now and then as long as you do not binge eat the whole gallon and keep yourself under control!
I believe cheat meals are so important to your healthy living journey.
Give yourself some grace, reward yourself for goals you have met and know that enjoying a good moderate cheat meal is worth every calorie.
Here is a quick and simple homemade recipe for vanilla ice cream!
If this is too much and you want a low maintenance cheat meal, well then go buy some good ol’ Blue Bell Ice Cream. I recommend Homemade Vanilla. You can never go wrong with a classic!
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- A pinch of kosher salt
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/4 cup sugar
Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.