(Do not let boil.) Pour custard through a sieve into a clean bowl (making sure to remove the vanilla bean pods), stir in the vanilla extract (if using), and cool. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170☏. Add hot cream mixture to eggs in a slow stream, whisking (this process is called tempering, if you add the hot cream too fast the eggs will scramble), and pour into pan. Bring mixture just to a simmer, stirring occasionally, and remove pan from heat.Ģ. With a knife scrape the seeds of the halved vanilla bean into a large heavy saucepan and stir in pods, milk, salt, sugar, and cream. pure vanilla extract (optional) DIRECTIONSġ. And you always have the option of adding in something extra- I’m thinking cinnamon! Vanilla Bean Ice Cream (French-Style) INGREDIENTSġ tsp. This recipe is fantastic on it’s own or perfect for topping a fudgy brownie or slice of pie. The finished product is so luxurious and infinitely better than what you’ll buy in the store that it’s worth the few extra steps. I know this seems like a lot to remember, but it’s not as complicated as it sounds. Carefully follow the instructions that came with your ice cream maker. My last piece of advice is to make sure that the custard and the ice cream maker bowl are both properly cold before the churning process begins. But I didn’t enjoy worrying about whether I was going to ruin my custard so I already went out and bought a thermometer for next time. If you don’t have a candy thermometer, bring the custard to the point where it begins to bubble around the edges of the pot, before it reaches a full boil, and remove it from the heat. Here’s what I learned: you could substitute half and half or a lower fat milk for some of the cream (but the end product will be less creamy and more icy), the vanilla extract is optional (the vanilla bean provided plenty of flavor on it’s own and next time I plan on omitting the extract), and the custard can be made without a thermometer (it will just be more stressful). I took some risks, and second guessed myself quite a bit, but in the end all was well. And then I switched things up by following the method from a recipe in Gourmet. Since it was my first try, I went with an ultra-creamy highly rated recipe from David Lebovitz. Apparently there’s not one right way to do vanilla. I read up on a lot of recipes before attempting this one. In fact, I may be out of vanilla beans by next month. I anticipated that I wouldn’t have a problem making seven batches of ice cream in the next year. Store them in a airtight container (such as a zipped plastic baggie) in a cool dark place (but NOT the refrigerator or freezer). They’re only worth it if they’re fresh, which is evident if they’re juicy and plump and intensely vanilla-y. But if you can’t fathom yourself using up seven beans in the next year or so, this may not be the best option for you. So I went online and found a great deal at Amazon- 7 Madagascar beans for around 7 $ (and free shipping). A single vanilla bean can set you back anywhere from 3-10 $ at a local grocery store. Why I chose to use them brings us to point number two- price. Madagascar (also referred to as Bourbon) beans tend to be bold and robust. I did a little research on the subject and concluded a few things: there are several places they come from (Tahiti, Mexico, and Madagascar) and the origin of the bean affects its flavor and potency, they are expensive, and they’re best fresh. Made with the real thing– a Madagascar vanilla bean! First, a word on vanilla beans. Here it is, my first batch of homemade ice cream! Naturally, I started with vanilla.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |