This is from the Better Recipes website...
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Real Vanilla Bean Ice Cream
* Servings: 30-40
* Prep Time: 30-45 minutes
45 minutes
* Cook Time: 15-20 minutes
20 minutes
* Total Time: 9-11 hours
1 hour 5 minutes
Ingredients:
1½-2 pt Heavy Cream
4 pt Half & Half
18 Egg Yolks
2¾-3 cups Sugar
5 Vanilla Beans; Opened, separated and scraped, retaining all parts
1½ Tbsp Real Vanilla Extract
1 pt Milk or, to taste
Directions:
Cut the beans lengthwise, starting at the top of the bean, drawing the blade
toward you carefully, keeping your thumb 1/2 inch behind the blade or point of
the knife, not to cut yourself. Carefully run the knife down one side of the
bean, splitting/flaying the bean open. Place thumb on the vanilla bean closest
to you and with the blade tip only, scrape the seeds and vanilla paste
carefully out of the pod. Retain this paste. Grind the pod of the vanilla bean
using a coffee bean grinder or similar small grinder; a chocolate grater may
also be used. This will make a vanilla powder which is rich and full of flavor.
Grind it as fine as possible. Set ground vanilla and seed paste aside. In a
medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually
add the sugar and whisk to combine. Place half and half into a medium saucepan
over medium heat to simmer. Add the remaining heavy cream. Bring the mixture
just to a simmer, stirring
occasionally, and remove from heat. Temper the milk and cream mixture into the
eggs and sugar, by gradually adding small amounts, until about 1/3 of the cream
mixture has been added. Pour in the remainder of the cream mixture and return
the entire mixture to the saucepan and place over low heat. Continue to cook,
stirring frequently, until the mixture thickens slightly, coats the back of a
spoon and reaches 170-175 degrees. Using a candy thermometer here is a wise
investment. Pour the mixture into a covered container and allow to sit at room
temperature for 30 minutes. Stir in the vanilla extract, vanilla paste and
vanilla powder. Place the mixture into the refrigerator once it is cool enough
not to form condensation on the lid; cover and store for 4-8 hours or until the
temperature reaches 40 degrees or below. Pour into a 4 quart ice cream maker,
add 1/2-1 pint of milk, then process the mixture according to the
manufacturer's directions. Serve as is
for soft serve or freeze for another 3-4 hours to allow the ice cream to
harden.
Helpful Tips:
Add more or less sugar, vanilla, and milk or cream to suit your taste. I prefer
it less creamy and rich and this recipe reflects that. Heavy cream can make
this ice cream so creamy it leaves a coating on the tongue. Adding milk to the
mixture after it is placed in the ice cream maker will achieve the dilution of
the ice cream mix and also fill the container to the proper level. Make sure
the canister is filled only to 1 - 1 1/2 inch from the top. Ice cream will take
1-2 hours to blend in the maker.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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