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8
PREMIUM ICE CREAMS
:
VANILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),
25 – 30 minutes chilling time; optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
1-1/2 cups whole milk
1-1/2 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 cup sugar
Combine the milk and cream in a medium saucepan. Use a sharp knife to
split the vanilla bean in half lengthwise. Use the blunt edge to scrape out
the “seeds”. Stir the seeds and bean pod into the milk/cream mixture.
Bring the mixture to a slow boil over medium heat, reduce the heat to low,
and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand
mixer on medium speed to beat until the mixture is thick, smooth, and
pale yellow in color, about 1-1/2 to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup
of the hot liquid. With the mixer on low speed, add the cup of hot
milk/cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to
combine. Cook, stirring constantly, over medium low heat until the mixture
is thick enough to coat the back of a spoon. Transfer to a bowl, cover
with a sheet of plastic wrap placed directly on the custard, and chill com-
pletely.
Turn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 236 (64% from fat) • carbo. 18g • pro 4g • fat 17g •
sat. fat 10g • chol. 161mg • sod. 47mg
VARIATIONS:
Use any of the variations listed for basic vanilla ice cream, or basic
chocolate ice cream, p. 4.
Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with
1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let
macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved
chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh
strawberries with 1/3 cup sugar and 3 tablespoons freshly squeezed
lemon juice and let macerate for 2 hours. Drain and stir the accumulated
juices into the chilled cream base. Chill the custard as directed, adding
the reserved sliced strawberries during the last 5 minutes of chilling.
DECADENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; 25 – 30 minutes.
Makes eight 1/2-cup servings.
1-1/2 cups whole milk
1-1/3 cups heavy cream
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch process cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over
medium low heat. with a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the “seeds” of the vanilla
bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer
the milk/cream mixture over low heat for 30 minutes. After 30 minutes,
remove the vanilla bean pod and discard or rinse and reserve for another
use.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a
hand mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mix-
ture. With the mixer on low speed, add the hot milk/cream in a slow,
steady stream and mix until completely incorporated. Stir the chopped
chocolate into the saucepan with the hot milk/cream, then stir the egg
mixture into the hot milk/cream. Cook over low heat, stirring constantly,
until the mixture thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed
directly on the surface of the chocolate mixture, and refrigerate until com-
pletely cooled.
Turn the machine ON, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 – 30 minutes.