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Vanilla ice cream that is perfect by itself or topped with chocolate sauce. Proccessing time in included in cooking time. Prep time includes cooling time (4 hours) but not freezer time (4 hours or overnight). Recipe source: Coyote Cafe Cook book.
- Over medium low heat heat the cream, milk, sugar and vanilla bean until it scalds. Remove from heat.
- Whisk in a little of the milk/cream mixture into the egg yolks, whisking well.
- Return all to saucepan and cook over medium low heat, stirring constantly until bubbles appear and custard is thickened. DO NOT BOIL.
- Remove from heat and pour into a 1 quart container.
- Let cool and then remove vanilla bean.
- Refrigerate (2-4 hours) to cool completely.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in freezer until frozen hard. Let soften at room temperature for a few minutes before serving.
I have been using this recipe for some time now. It wouldn't be fair for me to rate it however, since I have been using 3 cups of whole Lactaid milk in place of the other. Possibly because of the lower cream content, it doesn't fluff up in volume and is still just about 3.5 cups of ice cream. I also substitute 2 whole eggs for the egg yolks. When I used 4 yolks the first time, the egg flavor was too pronounced. Getting used to making custard has been a challenge. I'm not good with hovering over something so I've had it curdle a few times. If it happens to anyone else; you can strain it and still use it.
I have also used it as a base for fruit ice cream. In the case of peach or nectarine I omit the vanilla and use a small amount of almond extract. Also, the vanill beans that I have are very long (6") so I think that half a pod is sufficient.
Made this to go on top of a deep dish apple pie. Mixed it up in the morning and put it in the refrigerator for several hours. It was nice and creamy. I did use half Splenda for the sugar and used 2 egg yolks with egg substitute for the other 2. Everyone loved it! Thanks for sharing.