Meatless Monday – French Vanilla Ice CreamPosted on August 6th, 2012 No comments
It is hot and miserable, I am sooo uncomfortable…. Time for some real summer comfort food. Ice Cream. A intense french vanilla ine cream experience. COLD, sweet, creamy and soothing.
Now, let me see, what would make this a truly rogue chef dish…
This Ice cream is a custard based “french style”, and those like it tend to be sooo rich and smooth, I don’t think I can improve with the base recipe…
Maybe a fold in of something to extend the luxury, perhaps an add in of really good bourbon, or perhaps some way to intensify the vanilla taste….
Ice cream can be made with just cream, sugar, and a flavoring (usually fruit) is sometimes referred to as “Philadelphia style” ice cream. Ice creams made with eggs, in the form of a cooked custard, are “French” ice creams. This mixture is stirred while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
An overview of this operation:
- Prepare Vanilla Sugar
- Make Custard
- Turn Ice Cream
- Prepare Mix in’s
- Fold Mixin’s into Ice cream
- Harden Ice Cream in freezer for an hour
- Eat, and die of pleasure
Ingredients (Vanilla Sugar)
Quan Meas Ingredient Comment 2 CUP Sugar White, The real stuff 3 Ea Vanilla Beans Split
- Place Sugar in a food processor
- Split and scrape the vanilla beans
- Add seeds and bean husks to food processor
- Process until sugar and vanilla is powdered
- Sift into a jar
- Reprocess lumps
Store (unopened) almost forever
Ingredients (The Custard)
Quan Meas Ingredient Comment 6 Ea Egg Yolks Jumbo, Fresh 3/4 Cup Vanilla Sugar See Above 5 Ea Egg Yolks Jumbo, Fresh 3 Cups Heavy Whipping Cream Fresh, Full Fat 1 Cup Whole Milk Fresh, Full Fat 1 TSB Vanilla Extract GOOD STUFF 1 Jigger Bourbon Good Stuff (Thanks, Lloyd!) 1/8 TSP Salt Kosher, of course 1/4 CUP Malted Milk Powder Optional
- Whisk egg yolks and sugar in a mixing bowl until creamy
- Heat cream, milk and malt powder in heavy saucepan.
- Temper into egg yolk mixture and mix well.
- Stir in vanilla extract.
- Stir in bourbon.
- Pour mixture in saucepan.
- Heat slowly over low heat while stirring until mixture coats the back of a spoon, (8 minutes).
- Cool completely (overnight) in refrigerator.
- Freeze according to Machine Instructions
DO NOT LET THIS BOIL!!!.
Mix in’s and Notes :
Candy Bar: When almost frozen, add ~12 ounces chopped Candy bar.
Coffee: Add 6 tablespoons instant coffee powder before freezing.
Cookies : When almost frozen, add ~12 ounces crushed cookie
Cherries : When almost frozen, add 1-2 cups pitted cherries
Fruit: When almost frozen, add 1-2 cups diced fresh fruit
Alky Cherries :When almost frozen, add ~12 ounces cherries macerated in bourbon or rum.
Chocolate Chips :When almost frozen, add 10 ounces chocolate chips, or butterscotch, or …
In general, let your imagination run wild, you deserve it, …
Oh, the roguechef twist? A nice big bowl of the vanilla ice cream, with a VERY LIGHT dusting of Cayenne..