Tuesday, July 28, 2009

Vanilla Bean Ice Cream

This weeks selection for TWD comes from Lynne of Cafe LynnyLu. She chose Vanilla Bean Ice Cream, which is absolutely delish! It is so creamy and wonderful, and just right for that summer day. I chose to put mine sandwiched between a chocolate flourless cake, set on a drizzled chocolate plate. Sure, the ice cream is great by itself, but why not add a little chocolate when having guest over.

Lynne has some great ideas how to change and dress up this Vanilla Bean Ice Cream. So hustle over to her site HERE. Or check out pages 428-429 in Dorie's Book " Baking from my Home to Yours", One of the best investments you will make!

Vanilla Bean Ice Cream
2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped,(technique) or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining
liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.

The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.

Refrigerate the custard until chilled, before churning it into the ice cream.
Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer's instructions.

Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

We give this 5 Scoops
for utter goodness!

4 Others Say::

Pamela said...

So pretty!! And, in my opinion, vanilla is always better with a little chocolate in there!

Anonymous said...

Wow, that ice cream looks really delicious sandwiched between chocolate cake!! You plated it soo nicely too!

Anonymous said...

It looks just perfect with the cake and chocolate sauce!

RV @ Food for 7 Stages said...

Lovely presentation and the ice cream looks yummy