FRENCH VANILLA BEAN
This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans. In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan. Take one long vanilla bean, split lengthwise and chop into 1/4" lengths, then add them to the saucepan. Heat the mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes. Strain into a large bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours
and then freeze in an ice cream freezer according to the manufacturer's directions.Ooh-la-la!
FRESH FRUIT
4 c. milk
4 eggs, beaten
2 c. sugar
1/2 t. salt
2 c. heavy cream
2 T. vanilla
Sliced Peaches or Strawberries
Prepare sliced peaches or strawberries and sprinkle with sugar and allow to set until the make juice. Use enough fruit to make about 1 qt. of fruit puree. Put fruit and juice into blender and coarsely puree. You should have about 1 blender full or about 1 qt. Add fruit puree to the custard mixture which has been cooled or chilled overnight in the refrigerator. (I always make the custard the day before and put in refrigerator. I prepare the fruit and let it sit overnight in the refrigerator as well.) This recipe assumes you have a 1 gallon freezer. The freezer can should never be filled more that 3/4 full because the ice cream expands as it freezes and it will overflow if the can is too
full. You can also make raspberry ice cream but don't use as many raspberries (probably 2 cups of puree is enough) as they have a much more intense flavor. Actually you can add just about any fruit you would like to try but these are all the ones I have tried.
FRESH PEACH
2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
Note: Small peaches because have more flavor and less water than the larger ones. Combine the peaches, ½ cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and
whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.
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