1vanilla bean (about 6 inches in length)
2large eggs
2large egg yolks
1/2 cup sugar
2teaspoons vanilla extract
Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon. Stir in vanilla extract. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
Turn the machine ON, pour the chilled custard into the freezer bowl, and let mix until thickened, about 25 to 30 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 234 (67% from fat) • carb. 15g • pro. 4g • fat 18g sat. fat 10g • chol. 163mg • sod. 50mg • calc. 81mg • fiber 0g
VARIATIONS:
Use any of the variations listed for basic vanilla ice cream or basic chocolate ice cream, p. 4.
Fresh Peaches & Cream: Combine 2/3 cup chopped ripe peaches with 3 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.
Fresh Strawberries & Cream: Combine 2/3 cup thinly sliced, hulled fresh strawberries with 2 tablespoons sugar and 1 tablespoon freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the
accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of chilling.
DECADENT CHOCOLATE ICE CREAM
A chocoholic’s delight, decadent chocolate ice cream is like eating a frozen truffle.
Preparation: about 30 minutes + cooling time, 25 – 30 minutes. Optional 2 hours to “ripen” in freezer.
Makes eight servings.
1vanilla bean
2/3 cup sugar
2/3 cup Dutch process cocoa
2large eggs
1large egg yolk
1teaspoon vanilla
6ounces bittersweet chocolate, chopped
In a medium saucepan, combine the whole milk and heavy cream over medium low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30 minutes, remove the vanilla bean pod and discard or rinse and reserve for another use.
Combine the sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
Pour the chilled custard into the freezer bowl, turn the machine ON and let mix until thickened, about 25 to 30 minutes. If desired, transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours to “ripen.”
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