1 1/2 quarts Whole milk
1 pint Heavy cream
1 Vanilla bean, split (optional)
16 Egg yolks
20 ounces Granulated sugar
Yield: 2 1/2 quarts
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean, if desired.
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely before processing.
6. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Notes: Variations:
Chocolate Ice Cream -- Add approximately 9 ounces (270 grams) of finely chopped bittersweet chocolate per quart (liter) of ice cream base. Add the chocolate to the hot mixture after it has been strainer. Stir until completely melted.
Cappuccino Ice Cream -- Steep the hot milk and cream with the vanilla bean and two or three cinnamon sticks. After the ice cream base is made, stir in 1/2 fluid ounce (2 tablespoons/30 milliliters) coffee extract.
Brandied Cherry Ice Cream -- Drain the liquid from one 16-ounce (500-gram) can of tart, pitted cherries. Soak the cherries in 1 1/2 fluid ounces (45 milliliters) brandy. Prepare the ice cream base as directed, omitting the vanilla bean. Add the brandy-soaked cherries to the cooled custard before processing.
1 pint Heavy cream
1 Vanilla bean, split (optional)
16 Egg yolks
20 ounces Granulated sugar
Yield: 2 1/2 quarts
1. Combine the milk and cream in a heavy saucepan and bring to a boil. Add the vanilla bean, if desired.
2. Whisk the egg yolks and sugar together in a mixing bowl.
3. Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan.
4. Cook over medium heat until slightly thickened. Pour through a fine mesh strainer into a clean bowl.
5. Chill the cooked ice cream base completely before processing.
6. Pour the mixture into an ice cream/sorbet machine and process according to the manufacturer's directions.
Notes: Variations:
Chocolate Ice Cream -- Add approximately 9 ounces (270 grams) of finely chopped bittersweet chocolate per quart (liter) of ice cream base. Add the chocolate to the hot mixture after it has been strainer. Stir until completely melted.
Cappuccino Ice Cream -- Steep the hot milk and cream with the vanilla bean and two or three cinnamon sticks. After the ice cream base is made, stir in 1/2 fluid ounce (2 tablespoons/30 milliliters) coffee extract.
Brandied Cherry Ice Cream -- Drain the liquid from one 16-ounce (500-gram) can of tart, pitted cherries. Soak the cherries in 1 1/2 fluid ounces (45 milliliters) brandy. Prepare the ice cream base as directed, omitting the vanilla bean. Add the brandy-soaked cherries to the cooled custard before processing.
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