RISE AND SHINE KAUT43 OKC
Sometimes I just want vanilla. Just simple vanilla, gloriously rich and smooth vanilla that is.
It has been a Hot In the City lately, and this hot bear was craving something cool and sweet. So frozen custard it is.
Consider this recipe as you would walking into a room with white walls. It is not only delicious and decadent but versatile as well. Adding “Stuff” to your vanilla custard after you process your custard in the ice cream maker and before you pop it back into the freezer to set up, can change those white walls to something more colorful. If you need texture in your ice cream, add toasted pecans and chunks of semi-sweet chocolate. If fruits are your thing, add fresh frozen strawberries, cherries, blueberries, or even peaches for a “Berries and Cream” or “Peaches and Cream” frozen custard treat. Feel like a little Ben & Jerry’s creative vibe? Toss in chunks of frozen cookie dough, brownies, cubed Snickers and Peanut Butter Cups or toffee. The possibilities are endless!
or… you could just have vanilla.
2 cups heavy cream
1 cup Half-n-Half
2 vanilla beans, split
3/4 cup granulated sugar
pinch of kosher salt
6 large egg yolks
- Scald the heavy cream and half-n-half in a heavy bottom sauce pot along with the two split vanilla beans. Slowly heat, careful not scorch the bottom, for 10-12 minutes.
- In a large mixing bowl with a hand whisk, add the large egg yolks along with the sugar and salt. Whisk the yolks, sugar, and salt to a smooth light yellow creamy consistency.
- Remove the vanilla beans and scrape out the vanilla caviar. Add the caviar back to the scalded cream and stir.
- Temper the hot vanilla cream into the egg yolks mixture. A little at a time while constantly whisking, until the mixture is as hot as the cream. Add the tempered mixture back to the pot and slowly heat. The idea is to cook the custard and ti have it thicken. Cook gently and constantly stir of 5 -7 minutes or until it coats the back of the spoon evenly. Remove from the heat and strain the custard through a fine mesh strainer to remove any lumps.
- Now if you want to make this ice cream right away, you will have to cool down the custard. To do this place the bowl of custard over an ice bath and stir stir stir until cold. If you can wait until the nest day to freeze the custard, cover the surface of the mixture with plastic film to prevent a “skin”. Place the mixture into the refrigerator and chill overnight.
- When you’re ready to freeze the custard, pour into your ice cream maker and freeze according to the manufacturer’s directions. Add any extra ingredients you like once the custard had processed, and place the whole batch into the freezer to set-up.