VANILLA BEAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
VANILLA BEAN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
- Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
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- In a medium bowl, combine milk, heavy cream, and sugar. Whisk until the sugar has dissolved. Add the vanilla extract and cut the vanilla bean in half. Use the back of a knife and scrape the insides of the bean from the pod of the vanilla bean.
- Add to the milk mixture along with the vanilla extract and whisk until well combined. Add the vanilla bean to the milk mixture to extract more flavor. Cover with the lid of plastic wrap and place in the refrigerator for at least 1 hour or overnight.
- Churn the milk mixture according to the ice cream machine manufacturer instructions. Once the mixture has turned into soft ice cream, place in a container and allow to freeze for, at least, 4 hours to become more firm.
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- Take a large saucepan and add Whipping Cream, Whole Milk, Salt, and ¾ of the cup of sugar. Heat gently over medium heat while stirring through.
- Scrape out the seeds of the Vanilla Bean into the pan, adding the entire bean pod afterward. Make sure that you stir the mixture continuously until all the sugar is completely dissolved.
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