20 August 2005

vanilla bean ice cream

have you ever had homemade ice cream? isn't it the best?

i made some the other day... here's the recipe.

3 c half & half
1 c heavy cream
8 large egg yolks
1 c + 1 T sugar
2 t double strength vanilla extract
1 vanilla bean, split and scraped

place the half-and-half and the heavy cream into a medium saucepan, over medium heat. bring the mixture just to a simmer, stirring occasionally, and remove from the heat. add the inside of the vanilla bean and the scraped pod to the dairy mixture.

in a medium mixing bowl whisk the egg yolks until they lighten in color. gradually add the sugar and whisk to combine, till a ribbon forms when you lift the whisk from the egg yolk and sugar mixture. temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. pour in the remainder and return the entire mixture to the saucepan and place over low heat. continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. pour the mixture into a container and allow to sit at room temperature for 30 minutes. stir in the vanilla extract. place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees or below.
pour into an ice cream maker and process according to the manufacturer's directions. this should take approximately 25 to 35 minutes. serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

click on the title of this post for double strength vanilla extract. it's definitely worth it for this recipe.


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