French Vanilla Ice Cream

Name: French Vanilla Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, French, European
Ingredients: 355 milliliters milk; 591 milliliters heavy cream (separated into 1 1/2 cups and 1 cup); 2 vanilla beans, split in half lengthwise; 8 larges egg yolks; 177 milliliters granulated sugar; 0 teaspoons salt

French Vanillan Ice Cream is a Mediterranean recipe that serves 3. One serving contains 1106 calories, 15g of protein, and 90g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires salt, heavy cream, granulated sugar, and egg yolks. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put the milk and 1 1/2 cups of the cream, half of the sugar, and the salt into a saucepan on medium heat. Use the tip of a sharp knife to scrape out the tiny seeds from the vanilla beans, and stir both the seeds and the pods into the milk cream mixture.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Knife

Heat until steamy, but not simmering.

Remove from heat, cover, and let stand while the vanilla infuses, about 20 to 30 minutes.

Ingredients you will need

Vanilla

Beat egg yolks with half of the sugar: In a medium bowl, beat together the yolks and the remaining half of the sugar. You can use a hand mixer or beat by hand using a whisk. Beat until velvety smooth and creamy.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Prepare a bowl over an ice bath: Fill a large bowl half way with ice and cold water. Set a smaller metal bowl inside of it, and place the remaining cup of cream inside to chill.

Ingredients you will need

Cream

Water

Ice

Equipment you will use

Bowl

Place a strainer over the smaller bowl. Set aside.

Equipment you will use

Sieve

Bowl

Temper the eggs: Reheat the milk/cream mixture until it is just barely steamy (not boiling!). Vigorously whisk the eggs while you slowly dribble half of the milk/cream mixture into it.

Ingredients you will need

Cream

Egg

Milk

Equipment you will use

Whisk

Pour the egg mixture into the pot with the remaining cream and milk.

Ingredients you will need

Cream

Milk

Egg

Equipment you will use

Pot

Cook custard until thickened: Cook over medium high heat, stirring constantly, until the mixture thickens and coats the back of your spoon (about 180°F on an instant read thermometer). You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.

Ingredients you will need

Custard

Equipment you will use

Kitchen Thermometer

Remove from heat and immediately pour the custard through the the strainer you've placed over the bowl with cream in the ice bath. This will strain out the vanilla beans, and quickly lower the temp of the custard to stop it from cooking further.

Ingredients you will need

Vanilla Bean

Custard

Cream

Ice

Equipment you will use

Sieve

Bowl

Let the custard cool completely, stirring to help chill it quickly. Put into the refrigerator and let chill for at least an hour, preferably several hours.

Ingredients you will need

Custard

Process in ice cream maker: Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.)

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Freeze: If you serve the ice cream immediately, it will have the consistency of soft serve ice cream. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

Ingredients you will need

Ice Cream

Serve with caramel sauce.

Ingredients you will need

Caramel Sauce

Equipment

Ingredients

Servings:

355milliliters

milk 591milliliters

heavy cream (separated into 1 1/2 cups and 1 cup)2

vanilla beans, split in half lengthwise 8larges

egg yolks 177milliliters

granulated sugar 0teaspoons

salt

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Vanillan Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.