Ziggy Becket (ziggybecket) wrote,
Ziggy Becket

[Cooking] Vanilla Ice Cream

Ok, so you all bugged me about not posting photos before, so here it is. Freshly churned ice cream. :-9

This one is a different recipe then last time. The main difference is that I went with Vanilla extract instead of using a real vanilla bean and there's eggs in this one.

I've already noticed a difference, it's much creamier and more like ice cream that you normally buy at the grocery store. The Serious Vanilla Ice Cream, was all cream but there was no binder (the eggs) so it was a little more icy then traditional ice cream.

But the interesting side effect is that this ice cream is very yellow from all of the eggs. But it tastes fantastic. X-)

Ugh, you know the worst part of making ice cream? Is that after it's churned, you have to put it in the freezer for 2-3 hours or overnight for it to fully set before you can really dig in! OMG Torture!!

Recipe: Premium Vanilla Ice Cream
No, I don't know why it's called "Premium" but that's what it says. Anyway, this recipe is altered from the Vanilla Bean recipe that's listed in the Cuisinart Ice Cream Maker instruction manual.

1 1/2 cups whole milk
1 1/2 cups whipping cream
1-2 teaspoons of vanilla extract (to taste)
2 large eggs
3 large egg yolks
3/4 cups sugar
10 or more Reeses Peanut Butter Cups

Combine the milk, cream and vanilla extract in medium saucepan. 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. Whisk mixture until the mixture is thick, smooth, and pale yellow in color.

Pour out 1 cup of the hot liquid. Add the cup of hot milk/cream to the egg mixture in a slow steady stream while continuing to whisk. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Overnight if you can.

Turn on the machine, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 min.

While ice cream is churning, unwrap the Reeses Peanut Butter Cups and chop into small pieces. Add the pieces in the last 5 minutes of churning.

Oh, since I was doing some of the cooking a couple of days ago, Kim decided to take a picture of me stirring the custard. :P That and you can see what my ice cream maker looks like.

Wow I look all serious don't I? Errr, ignore that face. :>

Oh! And after pouring the milk/cream mixture into a bowl for chilling, the bottom of the sauce pan had all of this custard goodness. So I scraped it all into a bowl and ate it. It was really good! Next time I should make custard on purpose and not just as a nice side effect of preparing ice cream. ;-)
Tags: cooking, ice cream, pictures
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