Tahitian Ice Cream Recipes

TAHITIAN VANILLA ICE CREAM

Steps:

• If you are using vanilla beans, begin by splitting the beans in half lengthwise and scraping the seeds out with a knife. In a sauce pan over medium heat, steep the vanilla seeds and pods in the half-and-half until very hot but not boiling, stirring often. Remove from heat and strain to remove large pieces of vanilla pod.
• Place egg yolks and sugar in a mixing bowl and whisk together until well blended and slightly thick.
• Very gradually add the half-and-half to the eggs a small amount at a time. It is crucial to add the hot liquid very slowly while continuously mixing to "temper" the eggs and avoid ending up with scrambled eggs.
• Once all the liquid has been incorporated into the eggs, return the mixture the sauce pan and heat over medium heat stirring constantly until small bubbles form around the edge and custard becomes thickened. Do not boil. Test consistency by dipping a spoon in the custard, it should cling to the back of the spoon.
• Transfer to a large bowl and whisk in the heavy cream, vanilla (if you are using extract instead of beans), and salt. Refrigerate for at least 8 hours before freezing.
• I used the ice cream maker attachment for my Kitchen Aid, but of course you can use any type of freezer. If you are lucky you might have one of the old-time freezers. Many people believe these still work the best.
• It takes about 20 minutes on low-speed in the freezer attachment to turn the custard into ice cream. The ice cream expands as it freezes.
• The ice cream will be the consistency of soft serve when done. Transfer into a storage container and place it in the freezer for a few hours to allow it to completely freeze.

TAHITIAN VANILLA ICE CREAM

Steps:

• In a heavy bottom saucepan, combine 1 cup full cream, whole milk, sugar, and salt. Set over medium-low heat, stirring until the sugar has dissolved and mixture comes to a boil. You will see steam rising off the top of the saucepan.
• Place the saucepan off the heat. Split your vanilla bean lengthwise using a sharp paring knife, and scrape the seeds into the mixture. Toss in the vanilla pod as well. Add your vanilla extract and vanilla bean paste. Stir the mixture and cover the saucepan with a lid. Let the mixture steep for 30 minutes to an hour.
• Remove the lid and place the mixture back on low heat. Add in the egg yolks. Stir the mixture constantly using a wooden spoon or spatula, ensuring that the yolks have incorporated properly. Stir the mixture occasionally until a custard begins to form and coats the back of your spoon. This will take about 10 or so minutes.
• Place the remaining 1 cup of full cream into a large bowl with a sieve placed on top. Strain your custard mixture into the bowl, ensure that no curdled eggs go through. You can either toss the vanilla bean pod into the mixture or discard it. Place your custard into an ice bath and let it cool completely. From here you will place your ice cream in the fridge overnight to chill.
• Churn the ice cream according to your manufacturer's instructions. Place ice cream into a freezer safe container and let the mixture freeze for another 4 hours before serving.

SALTED CARAMEL ICE CREAM

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

TAHITIAN ICE CREAM

Steps:

• Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.
• Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.
• Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
• Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.
• Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375ºF. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
• If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.

SIMPLE VANILLA ICE MILK

Steps:

• Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
• If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
• If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.

BERRY BRIOCHE WITH TAHITIAN VANILLA ICE CREAM

Steps:

• To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
• Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
• Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
• Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
• Pour the yolks into the hot milk mixture, whisking gently to combine.
• Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
• Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
• Let chill, stirring occasionally as the mixture cools.
• When it is cold, stir in the half-and-half.
• Freeze in an ice cream maker according to manufacturer's directions.
• Pack into airtight freezer containers and freeze until ready to use.
• To prepare the brioche: Oil a large mixing bowl and set aside.
• Whisk the water, yeast, and eggs together.
• In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
• Slowly add the egg mixture.
• Mix until the dough forms a ball.
• Add the butter, a few small pieces at a time, until the butter is incorporated.
• Mix on medium speed for 4 minutes.
• Put the dough in the oiled bowl; the mixture will be soft.
• Cover with plastic wrap and place a towel on top.
• Refrigerate overnight.
• Line 2 sheet pans with parchment paper.
• Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
• Flour a work surface and roll out each ball of dough into a 6-inch circle.
• Brush off any excess flour.
• Refrigerate again.
• Place the circles on a work surface.
• Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
• Prick the bottoms with a fork and place on the prepared sheet pans.
• Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
• To finish: Preheat the oven to 350F (175C).
• Gently toss the filling ingredients together.
• Mound into the prepared brioche tart shells; the filling will cook down.
• Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
• Remove and keep warm.
• To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
• Put in a squeeze bottle.
• To serve: Place a brioche tart on each dessert plate.
• Dust with confectioner's sugar.
• Spoon berry coulis over the plates.
• Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
• Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.

HEALTHY-OPTIONAL TAHITIAN SUNSET ICE CREAM PIE

Steps:

• Coat 9" freezer safe pie plate with cooking spray.
• Blend cookies until fine crumbs form (produce approximately 2 1/4 cups). Add melted butter, process until blended. Press into bottom and up sides of pan. Freeze until firm (30 mins).
• Spread pineapple coconut ice cream over crust. Freeze until set (approx. 30 mins).
• Spread berry sorbet ice cream. Freeze until set (approx. 30 mins).
• Spread mango ice cream.
• Freeze until set (usually 6 hours to overnight).