Chez Panisse Vanilla Ice Cream
List of Ingredients
VANILLA ICE CREAM
From Lindsey Shere's ``Chez Panisse Desserts'' (Random House,1994).
INGREDIENTS:
-- 4-inch piece vanilla bean
-- 1 cup half-and-half
-- 2 cups whipping cream
-- 2/3 cup sugar
-- 6 egg yolks
INSTRUCTIONS: Split the vanilla bean in half lengthwise and scrape
the fine black seeds into a non-corroding saucepan.
Add the vanilla bean pod, the half-and-half, cream and sugar; warm
the mixture, stirring occasionally, until the sugar has dissolved.
Whisk the egg yolks just enough to mix them, then whisk in some of
the hot half-and-half mixture.
Return to the pan and cook over low heat, stirring constantly, until
the custard coats the spoon (when you draw a finger across the
custard coating the back of the spoon, your finger should leave a
clear trail).
Strain through a medium-fine sieve to remove any lumps that may have
formed, scraping as much of the vanilla bean through the strainer as
you can.
Strain the custard into a storage container, recovering the vanilla
bean pods from the strainer and putting them in the container to
flavor the ice cream mixture while it chills. Cover the container
tightly and chill the custard thoroughly.
When you are ready to freeze the mixture, remove the vanilla bean
pods. Freeze according to the directions for your ice cream maker.
Frozen desserts should be stored in non-reactive containers --
plastic or glass -- tightly covered. Aluminum foil must not contact
their surfaces.
They should be stored at 0 degrees for best quality, but warmed to 5
degrees to 7 degrees before serving. Yields 1 quart.
PER 1/2 CUP: 325 calories, 4 g protein, 20 g carbohydrate, 26 g fat
(15 g saturated), 236 mg cholesterol, 39 mg sodium, 0 g fiber.
Recipe
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