It’s been six months
now since I left my job of ten years to embark on a new path.
Not only has it been a
totally crazy blur, it has been an amazing ride. I’ve learned so much at my new
job both about my industry and about my life. Travel has become a major part of
my work life and for that reason, I haven’t been able to get wild and crazy in
the kitchen lately.
Since my brother gave
it to me for Christmas, I have been DYING to play around with my ice cream
maker attachment for my stand mixer. I’ve contemplated all the crazy
combinations I would make like raspberry with chocolate chips and vanilla wafer
crumbles or pistachio with bacon.
But alas, when it came
time that I had time, I realized I need to crawl before I could walk. It became
clear that I needed to tackle something that was pretty simple before I went
and got crazy with expensive ingredients and silly techniques.
And while I can’t wait
to get crazy with frozen treats, I highly recommend trying this home made
vanilla classic. Everything is better homemade!
You will need…
3 cups half-and-half
½ cup sugar, heaping
(not leveled off the top)
8 egg yolks
1 vanilla bean, split
lengthwise
Start by scraping the
seeds out of the vanilla beans and adding the seeds and the pods to a medium
saucepan.
Add the half-and-half
and sugar to the saucepan with the vanilla. Bring to a simmer over medium heat and
stir until the sugar is dissolved. When the sugar has dissolved, cover with a
lit and let steep off the eat for 30 minutes.
In a large
stainless-steel bowl, whisk the egg yolks. Very gradually, whisk in ½ cup of
the hot cream.
Once the ½ cup is incorporated,
slowly whisk in the rest of the cream.
Pour the mixture back
into the saucepan and cook over low heat, stirring constantly, until the
custard chickens. About 10 minutes. The custard should be thick enough that it
coats the back of a spoon.
Strain the custard
into a large stainless-steel bowl that is set in an ice bath and discard the
vanilla beans.
Stir occasionally
until the custard is thoroughly chilled. Pour the custard into an ice cream
maker and churn according to the manufacturer’s instructions.
Churn until the ice
cream is set but not hard. It should be the consistency of soft serve.
Pour into an airtight
container and freeze for 2 to 3 hours.
Serve solo or with
your favorite apple pie.
Love and Beer Floats
Angela
Vanilla Bean Ice Cream
3 cups half-and-half
½ cup sugar, heaping
(not leveled off the top)
8 egg yolks
1 vanilla bean, split
lengthwise
Start by scraping the
seeds out of the vanilla beans and adding the seeds and the pods to a medium
saucepan.
Add the half-and-half
and sugar to the saucepan with the vanilla. Bring to a simmer over medium heat and
stir until the sugar is dissolved. When the sugar has dissolved, cover with a
lit and let steep off the eat for 30 minutes.
In a large
stainless-steel bowl, whisk the egg yolks. Very gradually, whisk in ½ cup of
the hot cream.
Once the ½ cup is incorporated,
slowly whisk in the rest of the cream.
Pour the mixture back
into the saucepan and cook over low heat, stirring constantly, until the
custard chickens. About 10 minutes. The custard should be thick enough that it
coats the back of a spoon.
Strain the custard
into a large stainless-steel bowl that is set in an ice bath and discard the
vanilla beans.
Stir occasionally
until the custard is thoroughly chilled. Pour the custard into an ice cream
maker and churn according to the manufacturer’s instructions.
Churn until the ice
cream is set but not hard. It should be the consistency of soft serve.
Pour into an airtight
container and freeze for 2 to 3 hours.
Serve solo or with
your favorite apple pie.
