Post by chief_cook2 on Jan 27, 2007 12:46:56 GMT -6
Vanilla Ice Cream
1 1/2 cups whole milk 1 1/2 cups heavy cream 3/4 cup granulated sugar 4 inch piece vanilla bean, split lengthwise and seeds removed, pod reserved (if necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract's potency, stir it into the chilled custard just before churning) 4 large egg yolks
1. Bring milk, cream, 1/2 cup sugar and vanilla seeds and pod to 175 degrees in a heavy saucepan over medium heat, stirring occasionally to dissolve sugar and break up vanilla seeds.
2. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk.
3. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees, 8 to 10 minutes. Remove saucepan from heat; strain custard into a plastic or nonreactive metal bowl. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room tempeartaure.
4. Seal container and refrigerate until custard is no more than 40 degrees, 4 to 8 hours. (This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen.
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