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OMG this is AWESOME Ice Cream
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Join Date: May 2008
Posts: 3,145
| Description:
Rich and delicious, fluffy yet satisfying. I got the initial recipe from somewhere on line, but I modified it for my own tastes.
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| Other: | Ingredients: |
| Time: Hour Difficulty: Easy Serving Size: 8 cups | - 1 vanilla bean
- 4 cups heavy cream
- 1 1/2 cups sugar
- 3 large eggs
- 1 Tbsp vanilla extract
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| Preparation: |
- Ice Bath (if you are going that route)
- Mixer is cleaned, and ready
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| Instructions: |
- With a knife halve vanilla bean lengthwise.
- Scrape seeds into a large heavy saucepan and stir in pods, cream 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 1 cup at a time, whisking, and pour back into the pan.
- Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F.
- Do not let it boil or it WILL seize up on you.
- Remove from heat.
- Add vanilla extract.
- Pour custard through a sieve (to get the vanilla pods out) into a clean bowl.
- Cool over an icebath if you want to hurry the process along.
- Chill custard, its surface covered up to a day in advance.
- Whip with a mixer and and put in freezer to harden.
- Ice cream may be made 1 week ahead but if you are anything like me, it won't last that long.
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