Tuesday, July 20, 2010

Vanilla Ice Cream...

The Reluctant 8-year old chef

The reluctant 8-year old chef and I embarked upon some ice cream making this afternoon. We chose to make Vanilla ice cream as a base and then added chocolate chips, because everything tastes better with some chocolate! We have made various ice cream recipes in the past, but this time we used one from the The Last Course: Desserts of Gramercy Tavern cookbook. Other than the fact that Gramercy Tavern (in New York City) is my absolute favorite restaurant, their desserts are incredible! So naturally, their ice cream should be! Added bonus: My kitchen smelled so wonderful from the vanilla bean cooking in the custard mixture.!

Vanilla Ice Cream
Yield: About 1 quart

3 cups of milk
1 1/4 cups sugar
1 cup heavy cream 
1 1/2 vanilla beans, split lengthwise, pulp scraped
12 large egg yolks
1 1/2 teaspoons vanilla extract
Pinch of salt

1. In a heavy-bottomed saucepan, combine the milk, 1 cup of sugar, the heavy cream, and the vanilla pods and pulp and bring to simmer.

2. Meanwhile, whisk together the egg yolks and the remaining 1/4 cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.

3. Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon., until it thickens enough to coat the back of the spoon, about five minutes. Remove the custard from the heat and pour it into a bowl. Let cool completely.

4. Strain the custard through a fine sieve, then stir in the vanilla extract and salt. Chill until thoroughly cold, at least four hours.

5. Freeze in an ice-cream maker according to the manufacturers directions. Four hours later, wouldn't you know we suddenly had helpers....

The finished product! SO good!!!!!!

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