Guest guest Posted February 28, 2005 Report Share Posted February 28, 2005 Previous | Next | Back to Messages Printable View - Full Headers Delete Reply Forward Spam Move... Got this from another group today: Vanilla Bean Ice Cream Base Recipe courtesy Tyler Florence Show: Food 911 Episode: We All Scream for Ice Cream Yield: 1 gallon total 10 cups heavy cream 5 cups whole milk Pinch salt 3 cups sugar 3 vanilla beans 24 large egg yolks Variations: Chocolate-Chocolate Chunk Ice Cream: 3/4 cup whole milk 16 ounces semisweet chocolate, chopped in chunks Strawberry Cheese Cake Ice Cream: 1 1/2 cups strawberry preserves, no sugar added 1/2 frozen strawberry cheesecake, cut in large chunks 10 large fresh strawberries, halved Peanut Butter Cookie Dough Ice Cream: 1 tube ready to bake peanut butter cookie dough, cut in large pieces To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor. In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes. Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.) Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base " age " overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of " soft serve. " ***To harden the ice cream fully, freeze in plastic covered containers. Flavor Variations: *To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the " soft-serve " stage. Churn another 1 to 2 minutes just until combined. **To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the " soft-serve " stage. Continue to churn for an additional 5 minutes or until combined but still chunky. ***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the " soft-serve " stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2005 Report Share Posted February 28, 2005 WOW! 24 egg yolks in 1 gallon of ice cream? Cindy [self-professed ice cream fanatic!] - Yield: 1 gallon total 10 cups heavy cream 5 cups whole milk Pinch salt 3 cups sugar 3 vanilla beans 24 large egg yolks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2005 Report Share Posted February 28, 2005 Tyler Florence makes wicked good fud! But that's a lot of goody, even for my taste--I think I got the recipe we use from www.recipesource.com HTH, Serra On Mon, 28 Feb 2005 07:16:33 -0500, Pittstown Soapworks, LLC <guinness97 wrote: > > WOW! 24 egg yolks in 1 gallon of ice cream? > > Cindy > [self-professed ice cream fanatic!] > > - > > Yield: 1 gallon total > > 10 cups heavy cream > 5 cups whole milk > Pinch salt > 3 cups sugar > 3 vanilla beans > 24 large egg yolks > -- ALL MINIMUMS MET! Incense Supplies Buy! For details, check my blog: http://scentedstuff.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2005 Report Share Posted February 28, 2005 Am I going to wish I bought more than 1/2 # of those beans now? lol Cindy - Tyler Florence makes wicked good fud! But that's a lot of goody, even for my taste--I think I got the recipe we use from www.recipesource.com HTH, Serra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2005 Report Share Posted February 28, 2005 HI Cindy, I already do, why should I be alone in the world? ~teasing grin~ Serra On Mon, 28 Feb 2005 07:24:19 -0500, Pittstown Soapworks, LLC <guinness97 wrote: > > Am I going to wish I bought more than 1/2 # of those beans now? lol > > Cindy > > - > > Tyler Florence makes wicked good fud! But that's a lot of goody, even > for my taste--I think I got the recipe we use from > www.recipesource.com > HTH, > Serra > -- ALL MINIMUMS MET! Incense Supplies Buy! For details, check my blog: http://scentedstuff.blogspot.com Quote Link to comment Share on other sites More sharing options...
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