French Vanilla Caramel Ice Cream Food

FRENCH VANILLA ICE CREAM

Steps:

• Put cream and milk into a medium saucepan over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until hot (do not let simmer), about 2 minutes. Remove mixture from heat; cover, and let stand 30 minutes.
• Prepare an ice-water bath; set aside. Put yolks, sugar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until yolk mixture has tripled in volume and can hold a ribbon on surface for 2 seconds, about 3 minutes.
• Reduce speed to medium. Ladle 1 cup cream mixture in a slow stream into yolk mixture to temper it. Add another cup cream mixture; beat to combine. Transfer mixture to saucepan; cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes.
• Pour custard through a medium-mesh sieve into a bowl set in ice-water bath. Let cool completely, stirring often.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let ice cream stand at room temperature 15 to 20 minutes before serving.

VANILLA CARAMEL SWIRL ICE CREAM

Steps:

• In a large Pyrex measuring cup or heatproof bowl, whisk the yolks with ¼ cup of the brown sugar. Set aside.
• In a heavy saucepan, stir together the cream, milk, salt, and the remaining ¼ cup of brown sugar and put the pan over medium-high heat. When the mixture starts to simmer, decrease the heat.
• Remove about ½ cup of the hot cream mixture while constantly whisking the eggs, slowly drizzle the cream into the egg yolks. Repeat with another ½ cup of hot cream, then pour the egg-cream mixture back into the saucepan, whisking as you pour.
• Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, about 1-2 more minutes.
• Strain the custard mixture through a fine-mesh strainer into a clean container. Set the container into an ice-water bath (I fill my sink with ice cubes, then adds some water). Stir occasionally, till cool.
• Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
• While the ice cream base cools, make the caramel.
• Set the warm cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy saucepan over medium-high heat. When the sugar is melted around the edges and starts to turn golden, stir the mixture gently and add another 2 tablespoons of sugar to the pan.
• Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
• When all the sugar has caramelized, slowly add the cream. It will bubble furiously.
• When the bubbling slows down, gently stir in the cream to blend. If you have any hard sugar lumps, just keep the burner on low and cook till sugar melts. Stir in salt and vanilla and allow to cool to room temperature.
• Freeze the ice cream as directed by your ice cream maker.
• When the ice cream is frozen, layer about a third of it into your container. Drizzle 2 tablespoons of caramel on top of ice cream, then repeat again two more times. You will have leftover caramel.
• Use a knife or a chopstick to swirl the caramel. If you prefer softer ice cream, eat right away or else freeze for about 4 hours before serving.

FRENCH VANILLA ICE CREAM

Steps:

• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium bowl, lightly whisk together the yolks and half of the sugar.
• In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
• Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
• Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
• Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.

FRENCH VANILLA ICE CREAM

Steps:

• In a medium saucepan over medium heat, heat the half & half until very hot but not boiling, stirring often. Remove from heat, set aside.
• Place egg yolks and sugar in mixer bowl. Whip using whip attachment on speed 2 about 30 seconds or until well blended and slightly thickened. (Speed 2 on my mixer is about a low/medium speed).
• Continuing on speed 2 very gradually add the warm half & half and mix until blended.
• Return mixture to the saucepan over medium heat stirring constantly until small bubbles form around the edge of pan and the mixture is steamy. DO NOT BOIL.
• Transfer the half-and-half/egg mixture to a large glass bowl and stir in whipping cream, vanilla and salt.
• Cover with plastic wrap and chill thoroughly, at least 8 hours.
• Pour into your ice cream maker and process as directed or until desired consistency. In my KA freezer bowl this takes about 17 minutes for a soft set.
• Immediately transfer to serving dishes or freeze in an airtight freezer container.

CREAMY ICED VANILLA CARAMEL COFFEE

Steps:

• Place all ingredients into blender and blend on high until the ice is completely smooth.
• Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
• Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!

BEV'S CLASSIC FRENCH VANILLA ICE CREAM

Steps:

• In a saucepan, beat egg yolks with whisk; add sugar and continue beating until thick.
• Stir in half and half; heat and stir until thickened.
• Remove from heat and cool.
• Stir in heavy cream and vanilla extract; cover and chill in refrigerator an hour until needed.
• Pour into ice cream maker and process according to your machine's direction.
• Makes about 1 quart.

VANILLA ICE CREAM WITH SALTED CARAMEL SWIRL

Steps:

• Vanilla Ice Cream with Salted Caramel Swirl:.
• In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the salted caramel swirl over ice cream. Spread one-third of the ice cream over the salted caramel swirl. Spread half of the salted caramel swirl over ice cream. Spread remaining one-third ice cream over the salted caramel swirl. With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
• Salted Caramel Swirl:.
• In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt. Bring to a boil. Cook/boil for 30 seconds, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.

FRENCH VANILLA ICE CREAM

Steps:

• 1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod. Bring to a simmer, stirring occasionally to dissolve the sugar.
• 2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).
• 3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into containers, cover, and freeze for 3 to 4 hours before serving.