6
CUSTARD-STYLE ICE CREAMS
VANILLA BEAN ICE CREAM
For the true vanilla lover. Be sure to use fresh vanilla beans to
capture the intense flavor.
Makes about 5 cups (ten ½-cup servings)
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
pinch sea or kosher salt
1 whole vanilla bean, halved and seeds scra ped
5 large egg yolks
1½ teaspoons pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk
together the milk, cream, half of the sugar, salt and the scrap ed
vanilla bean (including the pod). Bring the mixture j ust to a boil.
2. While the milk/cream mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low
speed or whisk, beat until mixture is pale an d thick.
3. Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕³ of the hot mixture into the yolk/sugar mixtu re. Add
another ¹∕³ of the mixture, then return the co mbined mixture to
the saucepan. Using a wooden spoon, stir the mixtu re
constantly over low heat until it thickens slightly and coat s the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer (discard the
vanilla pod) and bring to room temperature. Stir in the vanill a.
Cover and refrigerate at least 2 hours, or overnight . Whisk
mixture together again before pouring into the ice c ream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thic kened,
about 40 to 50 minutes. The ice cream will have a soft, crea my
texture. Serve or store in airtight containe r in freezer.
Nutritional information per serving (based on ½ cup):
Calories 301 (63% from fat) • carb. 24g • p ro. 4g • fat 21g • sat. fat 13g
• chol. 177mg • sod. 62mg • cal c. 102mg • fiber 0g
BUTTERMILK ICE CREAM
This slightly tangy ice cream pairs well with a sli ce of
Southern peach pie.
Makes about 5 cups (ten ½-cup servings)
2 cups heavy cream
1 cup granulated sugar, divided
¹∕
8 teaspoon sea or kosher salt
1½ teaspoons pure vanilla extract
6 large egg yolks
2 cups buttermilk
1. Put the cream, half of the sugar, salt and vanilla extract in a
medium saucepan. Whisk to combine and set over mediu m-low
heat. Bring the mixture to just a boil.
2. While the cream mixture is heating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low
speed or whisk, beat until mixture is pale an d thick.
3. Once the cream mixture has come to a slight boil, whisk about
¹∕³ of the hot mixture into the yolk/sugar mi xture. Add another ¹∕³
of the mixture, then return the combined mixture to th e
saucepan. Using a wooden spoon, stir the mixture c onstantly
over low heat until it thickens slightly and coats the back of the
spoon. This mixture must NOT boil or the yolks will overcook –
the process should only take a few minutes.
4. Pour the mixture through a fine mesh strainer. Whisk in the
buttermilk and bring to room temperature. Cover and r efrigerate
at least 2 hours, or overnight. Whisk mixture aga in before
pouring into the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart® Ice
Cream and Gelato Maker fitted with the ice cream paddle.
Turn unit on, set Timer and press Start. Let mix until thic kened,
about 40 to 50 minutes. The ice cream will have a soft, crea my
texture. Serve or store in airtight containe r in freezer.