When my sister and I were in New York City, I made her go with me to the original Magnolia Bakery in the West Village. We were headed that way to explore a part of the City that we weren’t familiar with and to walk over to the High Line – a fabulous urban park built on abandoned elevated railway lines. (This place is a fantastic blend of art, landscape architecture, public spaces, and view corridors. You have to go if you happen to find yourself in New York!)
I could do whole posts on the West Village or the High Line, but we are here to talk about ice cream! But first, cupcakes! The Magnolia Bakery is one of the first cupcake bakeries and one of best-known. So, after a yummy lunch, K and I headed (or more like I dragged K) over to the bakery for a cupcake. Everything looked so yummy and I was so happy to be there! I chose a carrot cake cupcake with cream cheese frosting and it was really great! (I reasoned that with all the walking we were doing, I would burn this cupcake right off…)
Fast forward to now and my last visit to our local library where I found both the Magnolia Bakery Cookbook and More from Magnolia cookbooks. Haven’t made cupcakes as one would expect, but as I am still trying to master my ice cream maker, saw a couple of recipes for ice cream and decided to try one. This recipe is the best ice cream attempt yet!! The custard base makes the vanilla so rich and velvety… perfection!
This is not diet food. At all. But if you only sneak spoonfuls every now and then, that doesn’t really count right? 🙂
Magnolia Bakery’s Old-Fashioned Chocolate Chip Ice Cream
6 egg yolks, at room temperature
2/3 cup sugar
2 cups half-and-half
1 cup heavy cream
1 Tbsp. vanilla extract
1 cup miniature semi-sweeet chocolate chips
1. In a medium-size bowl, with an eggbeater or whisk, beat egg yolks until creamy, about 2 or 3 minutes. Add the sugar and beat until incorporated. Set aside.
2. In a double boiler over simmering water, heat the half-and-half until scalded (just beginning to bubble around the edges).
3. Add 1/2 cup half-and -half to the egg mixture, stirring to warm the egg yolks. Return the entire egg mixture to the double boiler and continue to cook, stirring constantly, until the mixture coats the back of a spoon, about 10 minutes (mine took longer, just be patient).
4. Remove from heat and place the pot in a bowl of cold water.
5. When the custard has cooled to room temperature, stir in the heavy cream and vanilla. Cover and refrigerate until completely chilled, preferably overnight. (I’ve found overnight chilling to be essential to great ice cream making…)
6. Pour into an ice cream machine and freeze according to manufacturer’s directions until partially set, about 20 minutes. Stir in the chocolate chips and continue freezing in the machine until firm, about 5 minutes.
Source: More from Magnolia by Allysa Torrey