Friday, June 28, 2013

Vanilla Bean Ice Cream

I used fresh vanilla beans in this recipe and it was delicious!  Actually it was the best vanilla ice cream recipe I have tried.  It is much better if you let it freeze overnight before eating. 

The finished product.  Cold, creamy and vanilla-y…

Vanilla Bean Ice Cream

  • 2.5 cups half and half
  • 3 1/2 cups heavy cream
  • 9 egg yolks
  • 1 vanilla beans, split and scraped
  • 2 cups sugar
  • pinch salt
Heat the half-and-half, sugar, vanilla bean scrapings (I also threw in the scraped vanilla bean) and pinch of salt over the heat until warm and sugar is dissolved.  Don't let this boil.  Beat the egg yolks until light and lemony colored.  Temper the egg yolks by slowly drizzling in about 1 1/2 cups of hot half-and-half mixture, whisking constantly.  Pour it all back into the pan.  Cook over low to medium-low heat until thicker (so it coats the back of a spoon), stirring constantly.  This will take about 15 minutes.  Strain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Mix it all up.  Chill completely.  Freeze in an ice cream maker until thick. Place container in freezer to harden, overnight is best. 

Note: If you have a small Cuisinart ice cream maker, you’ll have to do this in two or three batches.  Otherwise, the full size ice cream maker should be ok.  Enjoy!

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