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Extras Issue 34 - Vanilla Ice Cream |
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The innocence of youth—everything was better in the good old days, including chasing down a melodious truck for the best ice cream I’d ever tasted. Makes About 1 Quart Total Time: 1 Hour + Chilling Beat Together: 2 egg yolks 1/4 cup sugar Combine and Heat: 2 cups heavy whipping cream 1 cup whole milk 1/2 cup sugar 1/4 cup nonfat dry milk 1 vanilla bean, split and scraped Whisk into Egg Mixture: 1/2 cup hot milk mixture Heat Mixture, Strain and Cool. Beat together the egg yolks and sugar with an electric mixer for 2 minutes. The mixture will lighten in color to a pale yellow. Set aside. Combine the whipping cream, milk, sugar, nonfat dry milk, vanilla seeds and pod in a saucepan. Heat mixture over medium heat to 175°, stirring often. Whisk 1/2 cup hot milk mixture into the egg yolk mixture. Pour tempered yolk mixture back into the remaining hot milk mix; whisk well. Heat custard to 180° over medium heat, stirring frequently. Lower heat and continue stirring, keeping temperature 180–190°. Stir for 5–7 minutes checking temperature often. It’s finished when a finger line is left on the back of the spoon when swiped. Strain custard into a bowl. Discard vanilla pod. Cool 1 hour at room temperature. Cover, touching plastic wrap to custard surface. Chill 4 hours or overnight. Custard must be 40° or lower to set up. Stir to mix. Follow manufacturer’s instructions for churning. When finished, it will be soft and fluffy, like soft-serve. Eat it right away, freeze in canister 30 minutes, or allow to ripen. Ice cream can be scooped after 24–48 hours. |
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