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Summer is Coming

Posted by Nate | Filed under Recipes

Well, here in New England it sure doesn’t feel like summer will be here anytime soon but it is June 11th, school is almost done and summer camps will be starting shortly after so summer must be coming, right?

So with that in mind I figure I would post a simple recipe that everyone enjoys making, even me the non-sweets guy.  Vanilla Bean Ice Cream! This is a scaled back version of the one we use to make at the restaurant, but should make about 1 Qt. of finished ice cream. The key is to make sure you have a quality beans, chill the “custard” for at least 3 hours but preferable for 24 hours and have an ice cream machine that wont add too much air during the freezing process. Some machines will freeze the ice cream much quicker than others that’s because they whip more air into the custard. Me, I like my ice cream rich and creamy, not light and fluffy.

• 1 13/4 c. Heavy Cream
• 1 1/2 c. Whole Milk
• 2 Vanilla Beans Split
• 3/4 c. Sugar
• 1/8 tsp. Salt
• 7 Egg Yolks

1. Place the cream, milk, and vanilla beans in heavy duty sauce pan on medium high heat until just before it boils.
2. Let the mixture steep for 20 minutes.
3. Add the sugar, salt and yolks in a mixing bowl and which until the yolks are light yellow.
4. Add about 1/2 c. of the liquid into the bowl to temper the yolks.
5. Add everything back to the sauce pan.
6. Over medium heat constantly stir the mixture, with a wooded spoon, until it has thickened slightly and it coats the back of your wooded spoon.
7. Remove from heat and strain through fine mesh chinois.
8. Cool in ice bath then place in refrigerator for at least 3 hours, if not overnight.
9. When ready to make ice cream, follow the manufactures instruction for your ice cream machine as they all are slightly different.
10. Scoop out when done and place into disposable plastic containers.
11. Depending on your machine it might need to go in the freezer for a little while to harden more, that’s if you can wait!
12. ENJOY!

I am not even going to get into toppings, or fixin’s, or sauces, or spreads, or anything like that because the possibilities are endless. Me, I just like it plain!

Tagged : C Sugar, Coats, Cream Milk, Custard, Fixin, Freezer, Freezing Process, Heavy Cream, Heavy Duty, High Heat, Medium Heat, Plastic Containers, Qt, Quality Beans, Refrigerator, Sauce Pan, Sauces, Spoon, Sugar Salt, Summer Camps, Temper, Vanilla Bean Ice Cream, Vanilla Beans, Vanilla Ice, Vanilla Sauce, Whole Milk

Comments (0) | June 11th, 2009