Tahitian Vanilla Ice Milk 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 MILK

Steps:

• Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
• Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
• Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
• Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.

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 375 degrees F. 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.