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French Vanilla Bean Ice Cream

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Here’s a fun little recipe for anyone with an ice cream maker – it only makes a quart, but believe me, that’s all you need of this extremely rich & decadent stuff.  It’s a custard-based concoction, with real vanilla bean (so it has those fancy-looking specks in the finished product).  If you choose not to use vanilla bean, substitute 1-1/2 teaspoons real vanilla extract – add it to the final cooking of the mixture.  Allow plenty of time for the mixture to cool in the fridge before freezing – this is called “ripening”, and it creates the most mature and delicious flavor.Tempering the eggs takes a little practice, but go slowly and you’ll be just fine.  You’ll certainly know if it didn’t work correctly – the mixture will start to separate into globs of egg, floating in this nasty watery stuff.  Yuck!
2 cups Heavy cream
1-1/2 cups Half and half
7 Egg yolks
1-1/4 cups Granulated white sugar
1 Vanilla bean (or 1-1/2 tsp vanilla extract)
Thoroughly mix egg yolks and sugar with an electric mixer on medium low speed until mixture is smooth, fluffy and pale yellow in color.  Meanwhile, combine cream and half and half in a saucepan and scald (until just bubbling) over medium heat.  While mixer is running, slowly drizzle scalded cream mixture into egg mixture in order to temper the eggs.  It’s extremely important to go slowly during this step.Slice vanilla bean lengthwise; scrape seeds from inside; add seeds to mixture.  If using vanilla extract, add to mixture.

Transfer egg mixture to a double boiler over simmering water (a double boiler is simply a mixing bowl sitting over a large sauce pan filled with sufficient water to almost, but not quite touch the bottom of the bowl).

Stir mixture constantly until it thickens enough to coat the back of a wooden spoon inserted in the mixture.  Turn off heat; continue to stir until mixture just starts to cool.

Cover bowl with plastic wrap, and continue to cool on counter until near room temperature, then place in refrigerator.

Pour into ice cream freezer and churn according to manufacturer’s directions.  Serve or place in freezer.

 

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About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

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