ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Vanilla Bean Ice Cream
4 Egg Yolks
¾ cup Granulated Sugar
1 Vanilla Pod
1 ½ cups Milk
1 ½ cups Heavy Cream/Whipping Cream
Method
1. Chill the Ice Cream bowl for 16- 24 hours or until solid.
2. Separate the Egg Yolks
3. Whisk together the Egg Yolks & Sugar in a stand mixer or with a whisk until smooth and pale yellow in color
4. Split the Vanilla Bean in half and scrape the seeds
5. Add the Milk, along with the Vanilla bean seeds, and Vanilla pod to a saucepan & heat over medium heat until the milk starts to simmer
6. Stir continuously
7. Do not let it come to a boil
8. Add about ½ cup of the hot Milk to the Egg mixture and whisk immediately to stop the egg from curdling.
9. Add about half a cup more. This will temper the Eggs and bring it to temperature
10. Add the tempered Eggs back into the saucepan and combine with the rest of the hot Milk
11. Bring it back to a simmer
12. Continue to stir until the custard is thick enough to coat the back of a spoon
13. Strain the custard into a bowl
14. This will remove any pieces of egg that may have curdled.
15. Do not throw the vanilla pod
16. Add the cream & give it a quick mix with a whisk\
17. Add the Vanilla Pod back into the custard
18. Cover the bowl with cling film
19. Make sure the cling is touching the surface of the custard to keep it from forming a skin
20. Chill in the fridge for about 2 hours until the custard is fully chilled
21. Discard the vanilla pod.
22. Pour the custard in to the Ice Cream bowl (make sure to scrape all the little seeds from the bowl)
23. Churn the ice cream mixture according the instructions of your machine
24. The Ice Cream is ready when it had doubled in size and has a soft Ice Cream consistency
25. Spoon the ice cream into a airtight box, cover and freeze for a few hours or over night for a more solid scoop-able consistency
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