French Vanilla Ice Cap Food

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 CAP.)

Steps:

• Place ice cubes and milk in a electric blender and mix for 1 min or until smooth.
• Add Instant coffee powder, Vanilla, Sugar and mix until foamy (approximately 1 minute) Pour in a tall glass.

ICE CAP

Steps:

• put all ingredients in a blender and blend till smooth.

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 COFFEE (ICED)

Steps:

• Combine ice cubes and milk together in an electric blender, until smooth (approx 1 minute).
• Blend till smooth.
• Add the rest of the ingredients and blend till foamy (approx 1 minute).
• Serve in a large glass.

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.