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Friday, June 22, 2012

Vanilla, chocolate, strawberry, oh my!

Happy Friday everyone! As promised, I have an ice cream recipe for you to try, and my adaptation to make it lighter (lower fat, not sugar free!). This is a classic vanilla recipe, which is a great base to add mix-ins, such as nuts, candies, or fruit.

Vanilla Ice Cream
Adapted from Baking From My Home to Yours by Dorie Greenspan
Makes about 1 quart

  • 2 C whole milk
  • 2 C heavy cream
  • 1 moist, plump vanilla bean, split and scraped OR 1 T pure vanilla extract
  • 6 large egg yolks
  • 3/4 C sugar

  1. Bring milk and cream to a boil in a large heavy-bottomoed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
  2. Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and jsut slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they won't curdle.
  3. Whiksing all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. If you run your finger down the back of the spoon the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180, on an instant-read thermometer.
  4. Immediately remove the pan from the heat and strain the custard into a 2-quart liquid measuring cup or clean heatproof bowl sitting over an ice bath. Discard the vanilla pod OR if you are using vanilla extract, stir it in now. Let cool.
  5. Refrigerate the custard until chilled before churning it into ice cream.
  6. Scrape teh chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Lizzy Bee's Lighter Version:

  • 2 C nonfat milk
  • 2 C fat free half and half
Cook as directed above, just note that it will reach temperature faster in this version.

Either way you do it, be sure to watch the pot carefully so the milk doesn't overflow or burn, and the eggs don't curdle! It's easy once you get the hang of it, but you have to be sure to set up your mise-en-place first, as well as your ice bath!

Happy baking!

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