Tuesday, August 5, 2008

French Vanilla Ice Cream

You’ll Need:
· 2 cups Half-n-Half
· 2/3 cup sugar
· 5 egg yolks
· 1 cup cream into finished custard
· 2 tsp vanilla extract

Getting ready
Begin by heating the H&H over medium heat almost to scalding.
Meanwhile, blend egg and sugar until pale yellow and thick.

1/4 cup at a time, stir a tiny drizzle of the hot H&H into the egg/sugar sludge, stirring constantly to avoid cooking the eggs. The idea is to slowly warm the eggs so they don’t scramble.
After a full cup has been added in this way, you may add it a bit faster until it is all incorporated.
Pour this back into the pan and warm over medium low flame, gently stirring, until the custard thickens enough to cling to your spoon.

Pour in the cream and add the vanilla.
Cool the custard — quickly in an ice bath if you’re in a hurry, or just by putting it in the fridge overnight (cover it first).
Freeze in an ice cream maker.

Try this. When you add the hot milk to the eggs, don’t pour it directly onto them, but down the side of your mixing bowl. This helps to cool it off as it goes in.
After it goes back in the saucepan to thicken, your clearest indicator that the custard is done comes by your method of stirring. If you scrape your spoon (preferably wooden) against the bottom of your pan as your stir, you will see the thickening happen there first. As soon as you get some accumulation onto your spoon, cut the heat, continue to gently stir, and let it coast home from there.

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