S
Scott
Guest
Hello. I just picked up some vanilla beans from Penzeys, and I was
wondering if anyone had a favorite bean-based vanilla ice cream recipe
they could share?
I'd heard that you should scrape the beans out, but then also cut the
hull in half and use it to flavor the simmering cream, removing the two
pieces before chilling. Most of the recipes I've seen don't call for
this (they just use the scraped out inside). Either way, I'd use the
hull for vanilla sugar (hopefully, I'll use that SOME day). Does also
using using the hull really add anything?
Also I was checking through the group archives, and I found the recipe
printed below. Why would it call for bringing the half-and-half to a
boil, then chilling it? I know some recipes call for scalding milk, but
this doesn't seem to be for that reason.
<http://tinyurl.com/7opqw>
Greatest Vanilla Ice Cream
1 cup plus 2 tablespoons half-and-half
6 large egg yolks
5 1/2 tablespoons sugar
1 cup whipping cream
5 1/2 tablespoons sugar
1 whole vanilla bean, split down the center
1/2 teaspoon vanilla extract
In small heavy-bottomed saucepan slowly bring half-and-half to boil.
Place in refrigerator overnight, or chill in freezer briefly but do
not freeze.
Cream egg yolks and 5 1/2 tablespoons sugar; set aside.
In 2-quart saucepan combine whipping cream, remaining sugar and
vanilla bean and slowly bring to a boil, stirring frequently. Remove
bean; using point of paring knife, scrape vanilla grains from inside
hull. With fingers, rub off any cream or remaining vanilla grains and
mix into cream. [At this point, I return the cleaned vanilla pods to
the cream.]
Add about 1/3 of the cream mixture to yolks, whisking constantly.
Pour this mixture into saucepan, whisking constantly, and bring to
just under boiling point. Immediately place pan in cold water or over
ice to stop cooking. Stir frequently until cool.
Strain through fine strainer or chinoise. [After straining, I return
the cleaned vanilla pods to the cream.] Beat in chilled half-and-half
and vanilla. [Now I put the completed custard in the refrigerator
overnight. When I am ready to freeze the custard, I remove the
vanilla pods and clean them with my fingertips to draw out more
vanilla from the pods. The pods can be discarded now.] Place in ice
cream maker and churn according to manufacturer's directions.
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>
wondering if anyone had a favorite bean-based vanilla ice cream recipe
they could share?
I'd heard that you should scrape the beans out, but then also cut the
hull in half and use it to flavor the simmering cream, removing the two
pieces before chilling. Most of the recipes I've seen don't call for
this (they just use the scraped out inside). Either way, I'd use the
hull for vanilla sugar (hopefully, I'll use that SOME day). Does also
using using the hull really add anything?
Also I was checking through the group archives, and I found the recipe
printed below. Why would it call for bringing the half-and-half to a
boil, then chilling it? I know some recipes call for scalding milk, but
this doesn't seem to be for that reason.
<http://tinyurl.com/7opqw>
Greatest Vanilla Ice Cream
1 cup plus 2 tablespoons half-and-half
6 large egg yolks
5 1/2 tablespoons sugar
1 cup whipping cream
5 1/2 tablespoons sugar
1 whole vanilla bean, split down the center
1/2 teaspoon vanilla extract
In small heavy-bottomed saucepan slowly bring half-and-half to boil.
Place in refrigerator overnight, or chill in freezer briefly but do
not freeze.
Cream egg yolks and 5 1/2 tablespoons sugar; set aside.
In 2-quart saucepan combine whipping cream, remaining sugar and
vanilla bean and slowly bring to a boil, stirring frequently. Remove
bean; using point of paring knife, scrape vanilla grains from inside
hull. With fingers, rub off any cream or remaining vanilla grains and
mix into cream. [At this point, I return the cleaned vanilla pods to
the cream.]
Add about 1/3 of the cream mixture to yolks, whisking constantly.
Pour this mixture into saucepan, whisking constantly, and bring to
just under boiling point. Immediately place pan in cold water or over
ice to stop cooking. Stir frequently until cool.
Strain through fine strainer or chinoise. [After straining, I return
the cleaned vanilla pods to the cream.] Beat in chilled half-and-half
and vanilla. [Now I put the completed custard in the refrigerator
overnight. When I am ready to freeze the custard, I remove the
vanilla pods and clean them with my fingertips to draw out more
vanilla from the pods. The pods can be discarded now.] Place in ice
cream maker and churn according to manufacturer's directions.
--
to respond (OT only), change "spamless.invalid" to "optonline.net"
<http://www.thecoffeefaq.com/>