Vanilla Ice Cream
Type: Desserts and Baked Goods
Nothing beats creamy homemade vanilla ice cream; you'll keep coming back for more
Prep Time: 25M, plus chilling and freezing
Cooking Time: 12M
Serves: makes about 3 cups
- 1 1/4 cups whole milk
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 3 large egg yolks
- 1 1/4 cups heavy cream
- Bring the milk and vanilla bean to a simmer in a heavy-bottomed medium saucepan over medium-low heat. Cover and let stand 30 minutes. Remove the vanilla bean and, using the tip of a small knife, scrape the beans from the pod back into the milk. Rinse the vanilla bean and reserve for another use, if desired.
- Whisk together the sugar and egg yolks in a large bowl until the mixture is thick and pale. Gradually whisk in the warm milk then pour into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the spoon (an instant-read thermometer will read 185°F/85°C). Do not boil. Strain through a wire sieve into a bowl. Cool completely, stirring often. Cover and refrigerate at least 2 hours, until thoroughly chilled. Whisk the cream into the cooled custard.
- Pour into the container of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight, freezerproof container and freeze for at least 2 hours.
- Scoop the frozen ice cream into bowls and serve.
- freeze for up to 1 week
- Good with fresh berries, or biscotti crumbled into the base of the serving glass.
Coffee Ice Cream: Omit the vanilla pod. Stir 2 tsp of instant coffee powder into the warm milk. Do not infuse.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!