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Vanilla Ice Cream - BARB SCHALLER




Source of Recipe


Barb Schaller


Recipe Introduction


Untried. Barb does this for chocolate: For chocolate, I knife-shredded a 4-ounce bar of Ghirardelli Bittersweet chocolate (supermarket, 60% cocoa bean or whatever) and two TJ unsweetened chocolate wafers. Melted them into the cream when I heated it with the milk and sugar and ONE vanilla bean, scraped, pod added to the pot.



List of Ingredients




2 cups heavy cream
1 cup whole milk
3/4 cup sugar
3 vanilla beans, split lengthwise (Barb uses one bean)
2 large eggs

Recipe



Combine cream, milk, sugar, and 1/8 teaspoon salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat mixture just to a boil.

Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil). (Does not take long, IME.)

Pour custard through a fine sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
(I use the same pan I cook it in and set it in cold water, changing the water a few times. Then into the fridge for several hours or overnight.)

Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.

Notes:

To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

Made 7-8-2011; use about 2/3 cup sugar and maybe a scant 1/4 cup of corn syrup, per Cook's Illustrated July-August 2011 issue. Only used two vanilla beans.
Made three times since, using only one bean. Preferred. It freezes fast, especially if you put a cup of it into the freezer in a small dish for 20-30 minutes and then add that to what you put into the ice cream freezer. That was a CI trick.

For chocolate, I knife-shredded a 4-ounce bar of Ghirardelli Bittersweet chocolate (supermarket, 60% cocoa bean or whatever) and two TJ unsweetened chocolate wafers. Melted them into the cream when I heated it with the milk and sugar and ONE vanilla bean, scraped, pod added to the pot.