VANILLA version 1
2 eggs
3/4 cup sugar
1 cup milk
1 cup table cream
1 cup whipping cream
1 tbl vanilla
Beat egg. Beat in sugar.
Mix milk and table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool. Add whipping cream, vanilla. Make in ice cream machine.
VANILLA version 2
4 cups table cream (18% milk fat)
2/3 cup sugar
2 tbl vanilla
Heat cream and sugar together until sugar is dissolved.
Add vanilla. Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream
Reduce vanilla to 1 tablespoon and add 1 tablespoon of cinnamon.
VANILLA VELVET
6 Egg yolks
3/4 c Sugar
1 1/4 c Milk
1 1/4 c Heavy cream
1 1/2 lg Vanilla beans
1/2 ts Vanilla extract
1 pn Salt
Cream the egg yolks and sugar together in a mixing bowl until thick and light. Combine the milk and cream in a 2- quart microwave-safe casserole. Cut the vanilla beans in half lengthwise, and scrape the seeds into the bowl. Add the beans, extract, and salt. Cook, uncovered, at full power (650 to 700 watts) for 3 minutes. Remove the vanilla beans. With a mixer running on low speed, slowly add the milk mixture to the egg yolk mixture, stirring until smooth. Return the mixture to the casserole. Whisking once a minute, cook until the custard is thick and coats the back of a spoon, 3 1/2 minutes. Do not overcook it. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours. Freeze in an ice cream maker according to manufacturer's directions. Makes 5 cups.
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