Vanilla Bean Custard Ice Cream Food

VANILLA BEAN ICE CREAM

Steps:

• Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
• Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
• Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
• Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
• Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
• Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
• Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
• If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.

VANILLA BEAN ICE CREAM

Steps:

• Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy!

VANILLA ICE CREAM(ATK)

Steps:

• Place 8- or 9-inch-square metal baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
• While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.).
• Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
• Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.).

BEST EVER VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

VANILLA BEAN FROZEN CUSTARD

Steps:

• Separate the eggs, placing the yolks in a medium bowl. Whisk them briskly until they thicken slightly.
• In a medium saucepan, heat the half and half, sugar, vanilla bean, and salt over medium-low heat, stirring frequently to encourage the sugar to fully dissolve into the liquid. Remove the pan from the heat once the liquid is nearly ready to come to a simmer.
• Temper the egg yolks by slowly drizzling the warm half and half mixture into the yolks, whisking constantly to prevent the eggs from scrambling. Whisk briskly to combine before transferring the mixture back to the saucepan.
• Place the saucepan over medium-low heat. Whisk as the mixture warms to keep the custard from scorching as it cooks. The custard will thicken as it warms, combing to a pudding like consistency when finished. The properly thickened custard will coat the back of a spoon.
• Remove the pan from the heat. Place a fine mesh strainer or colander lined with cheesecloth over a large bowl. Transfer the warm custard to the strainer and allow it to pass through to the bowl beneath. This will ensure that the custard is completely smooth and does not contain any undissolved grains of sugar or cooked egg. Continue until all of the custard has been strained.
• Add the heavy cream, whipping cream, and vanilla extract to the bowl. Whisk to combine all of the ingredients. Chill the custard base until it is completely cooled. Attempting to churn ice cream or custard before the mixture is completely chilled will result in a custard with a grainy texture. If you can, allow the custard to cool overnight in the refrigerator. You can also place the bowl of custard inside a larger bowl filled with ice water to hasten the cooling by several hours.
• After the base has cooled completely, process it in your ice cream freezer according to the manufacturer's directions. Remove the frozen custard from the machine and place it in a freezer safe container. Freeze until firm and enjoy every single bite!

VANILLA BEAN ICE CREAM

Steps:

• Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
• Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
• Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

VANILLA-CUSTARD ICE CREAM BASE

Steps:

• Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
• Whisk together egg yolks, sugar, and salt in a large bowl. Gradually whisk in half of milk mixture. Pour egg-milk mixture back into pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.

VANILLA BEAN ICE CREAM

Steps:

• With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
• In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

VANILLA BEAN ICE CREAM

Steps:

• Prepare the custard base: Pour the milk, cream, and sugar (1 C + 2 tbsp) into a medium saucepan and bring to a boil over medium-high heat. While it's heating, add the egg yolks to a bowl and place it over a larger bowl filled with hot water. Whisk the yolks as the hot water heats them. They should feel warm to the touch. Set aside.
• Infuse the custard: As the milk mixture continues to heat add a pinch of salt. Split the vanilla bean by cutting it lengthwise to open it up. Then, run a knife lengthwise and scrape the vanilla beans onto the knife. Scrape the beans back onto the vanilla pod and add the pod with beans to the milk mixture. The instant the cream comes to a rolling boil and rises in the pot, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling cream into the egg yolks as you whisk constantly but gently. Don't whisk rapidly or you will cool the custard before the yolks have a chance to set. At this point the custard should be fully cooked. An instant-read thermometer set in the custard should register 170 F to 180 F and it will coat a teaspoon (if for some reason it did not get hot enough, you can pour it back in the pot and very slowly heat it up, stirring with a rubber spatula). Cool the ice cream mixture by placing the bowl into a larger bowl filled with ice or chill in the refrigerator for 1-2 hours.
• Make the ice cream: When the ice cream mixture has chilled, strain it through a chinois using a ladle to get all of the custard through. Pour into a well frozen ice cream maker (use according to the manufacturer's directions) and churn until it's ice cream, about 20 minutes. Place the ice cream into a container and freeze for 1-2 hours. (This is called tempering so the ice cream is scoopable.) Then, scoop and serve. Garnish with blueberries and raspberries.

VANILLA BEAN CUSTARD ICE CREAM

Steps:

• 1. Put the milks and syrup into a large saucepan. Whip the egg yolks until lemon yellow. Turn the heat to medium and cook until it begins to get hot a little steam coming from it. Temper your yolks with some of the milk be sure it isn't so hot like scalding that is too hot. Just add a little of the med hot milks to the yolks while you whisk them quickly so you do not cook the eggs too fast. Now dump into the whole pot of milk and syrup. Cook until very hot at this point.
• 2. Meanwhile this is cooking whip the egg whites in a large bowl until stiff not totally peaks though. Once the milk is hot enough to cook the eggs thoroughly start pouring a slow steady streak in the eggs whites while you continue to beat the egg whites so the milk will cook the egg whites but not make lumps in the custard. Add your vanilla bean and taste if you need more add it. Refrigerate overnight! It will be very creamy already and yummy to eat a little while it is warm too, but save most of it for the ice cream.
• 3. ok it is the next day now. Pour the creamy mixture into your ice cream container and process for about 15 to 20 minutes this depends on your ice freezer. I use a Kitchenaid and it takes 15 minutes on Stir. Enjoy

VANILLA BEAN ICE CREAM

Steps:

• Separate: 6 eggs.
• Whisk the yolks just enough to break them up. Pour into a heavy-bottomed pot: 1 1/2 cups half-and-half, 2/3 cup sugar, A pinch of salt.
• Split in half lengthwise: 1/2 vanilla bean.
• Scrape the seeds into the pot with the half-and-half and sugar, then add the bean. Warm over medium heat until steaming, but do not allow to boil. Stir to dissolve the sugar. Whisk a little of the hot half-and-half into the egg yolks to temper them, then whisk the warmed yolks back into the hot half-and-half. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (170°F). Remove from the heat and strain into a bowl. Retrieve the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard. Stir in: 1 1/2 cups heavy cream.
• Cover the custard and chill thoroughly.
• Freeze the chilled custard in an ice-cream machine according to the manufacturer's instructions. Transfer the frozen ice cream into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
• Once the ice cream is frozen, but before you store it in the freezer to form up, fold in 1 cup chopped chocolate, chopped toasted nuts, chopped candied nuts, or chopped candied citrus peel-or any combination.
• Chocolate ice cream: Melt 5 ounces semisweet chocolate and 1 ounce unsweetened chocolate, coarsely chopped, with 2 tablespoons butter. Gradually whisk in the warm custard mixture, stir in the heavy cream, chill, and freeze as above.
• Coffee ice cream: Omit the vanilla and add to the half-and-half 3/4 cup coffee beans with the sugar. When warm, turn off the heat and steep for 15 minutes. Strain, reheat, and proceed with the recipe.
• Ginger ice cream: Omit the vanilla. Peel a 3-inch piece of ginger and slice thin. Add to the half-and-half and sugar. When warm, turn off the heat and let steep for 15 minutes. Strain, reheat, and proceed with the recipe. If you like, fold 1/4 cup chopped candied ginger into the frozen ice cream.
• Cinnamon ice cream: Omit the vanilla and add 2 cinnamon sticks, slightly crushed, to the half-and-half and sugar. When warm, turn off the heat and steep for 25 minutes, or so. Strain when the flavor is to your taste, reheat, and proceed with the recipe.
• Mint-chocolate ice cream: Omit the vanilla and add 1 cup lightly packed fresh spearmint leaves to the half-and-half and sugar. When warm, turn off the heat and steep for about 10 minutes. Taste now and then, and strain when the flavor is to your taste. Reheat and proceed with the recipe. If you like, stir in 1 cup grated bittersweet chocolate.
• Caramel ice cream: Caramelize the sugar with 1/4 cup water. When dark brown, remove from the heat, pour in another 1/4 cup water, stir to dissolve the caramel, add to the half-and-half, and proceed with the recipe.
• Liqueur-flavored ice cream: Omit the vanilla bean and add 1/4 cup dark rum, Cognac, Calvados, or other liqueur with the cream.