Master Recipe For Vanilla Ice Cream Recipe - Cooking Index
Master Recipe For Vanilla Ice Cream Recipe - Cooking Index
| 2 cups | 474ml | Whole milk |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 | Vanilla bean slit lengthwise and seeds removed. Pod reserved | |
| 6 | Egg yolks (large) | |
| 1 cup | 237ml | Heavy cream |
Bring milk, 1/4 sugar and vanilla seeds and pod to 175Fin heavy saucepan over medium heat. Stir occasionally to dissolve sugar and break up vanilla seeds.
Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over med-low heat to 180F, 8-10 minutes.
Remove saucepan from heat. Strain custard into a plastic or non-reactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate until custard is no more than 40F, 4-8 hours. (This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen.
For Chocolate Ice Cream: Follow Master recipe, omitting vanilla bean and adding 2 tablespoons sugar to the original 1/4 cup in first step.
When the egg mixture has reached the ribbon stage, beat in 1/3 cup unsweetened cocoa powder until mixture is smooth. Add 1 teaspoon vanilla extract before freezing.
Comments: This is something I would make on a special occasion such as a family get-together. I'd make it without the yolks, though, and use egg substitute instead; and I'd use low-fat evaporated milk for the heavy cream.
Source:
Woman's Day Magazine
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