Razzle Dazzle Recipes - Ice Cream
French Vanilla Ice Cream Recipe
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French Vanilla Ice Cream
1 vanilla bean
1 1/4 C. milk
1/2 C. granulated sugar
3 egg yolks
1 C. chilled whipping/heavy cream (36 percent fat)
Split the vanilla bean in half and combine with the milk and half
the sugar in a medium-sized saucepan. Bring to just below boiling
point. Remove the pan from the heat, cover and set aside for a
minimum of 15 minutes to allow the vanilla flavor to develop.
Meanwhile, in a medium-sized heat-proof bowl, combine the egg yolks
with the remaining sugar and beat, preferably with an electric hand
mixer, until the mixture is pale and thick enough to hold the shape
when a ribbon of mix is trailed across the surface. Bring the milk
to the boiling point, then pour it in a thin stream onto the egg
yolks and sugar, whisking steadily as the milk is added.
Place the bowl over a pan of simmering water (a double boiler works
well here). Stir frequently with a small wooden spoon or spatula
until it thickens or reaches 185°F. This can take from 5 to 30
minutes. If you don't have a thermometer, check the sauce by
removing the spoon and tilting the back toward you. It should coat
the back of the spoon and hold a clear line when you run your finger
Remove the pan from the heat and plunge the base into a few inches
of cold water. Stir occasionally while allowing it to cool
When cool, transfer the custard to a bowl or jug, leaving the
vanilla bean in the custard. Cover and refrigerate. When ready to
make ice cream, use a teaspoon or the back of a knife to separate
the tiny black vanilla seeds from the bean. Stir them into the
custard with the cream and pour into the ice-cream machine. Churn
until it is the consistency of softly whipped cream.
Makes about 3 1/4 cups.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes