Tuesday, February 14, 2012

Vanilla Ice Cream

I scream, you scream, we all scream for... well, you get it.  I'm bringing you another ice cream recipe.  After Sean and I (it was mostly Sean!) polished off the remainder of our Chocolate Ice Cream, he requested vanilla.  

This is a hybrid of two recipes.  I used the method from this recipe, and the ingredients from this recipe.  

You'll need:

1 cup milk (I used 2%)
2 cups heavy cream
a pinch of salt
3/4 cups granulated sugar
5 egg yolks
2 tsp vanilla extract

In a medium sauce pan, heat the milk, heavy cream, and salt over medium-low heat until you see that it is steaming.  Do not allow it to boil or scald.

While the milk and cream are heating, use an electric mixer to cream together the sugar and egg yolks until they are creamy and fluffy.  They should fall back on to themselves from the beaters in a ribbon.  

Now you'll need to temper the egg/sugar mixture.  Add a little bit of the hot cream mixture to the eggs and sugar.  Using the electric mixer, mix until combined.  Do this a few more times until you've added about 1 cup of the milk and cream to the eggs.

Add the tempered egg and sugar mixture to the rest of the cream.  Continue cooking over medium-low heat until the mixture is thick enough to coat the back of a wooden spoon.

Once the custard mixture has thickened, transfer it to a clean bowl and allow it to cool on the counter for about 30 minutes.  Then cover it with plastic wrap (making sure that the plastic wrap is touching the surface of the custard) and place the bowl in the fridge for at least 3 hours, and preferably overnight.

Then freeze in an ice cream maker according to the manufacturer's instructions.

Not that the chocolate ice cream I made wasn't good (it was very good!), but the consistency of this batch of vanilla was just amazing.  It was so creamy and delicious.  I chalk that up to the mix of ingredients used here.  The ingredients were derived from a David Liebovitz recipe.

As a result... I just bought David Liebovitz's book, The Perfect Scoop over the weekend!  Everything in it looks just amazing, and I can't wait to share some more of the recipes with you!


1 comment:

  1. This sounds delicious. We eat ice cream all year round, so I suspect your recipe will move to my kitchen very soon. I hope you had a great day. Blessings...Mary


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