Does anyone know where I can find a receipt for making vinalla
homemade icecream, its the one where you have to start off by cooking
the mixture on top of the stove before you put it in the icecream
maker????????????

Rick

On 25 May 2007 20:14:44 -0700, "
> wrote:

>Does anyone know where I can find a receipt for making vinalla
>homemade icecream, its the one where you have to start off by cooking
>the mixture on top of the stove before you put it in the icecream
>maker????????????
>
>Rick

This recipe was posted by Kay Hartman several years ago.

Christine

This recipe is from Best of Bon Appetit. They credit Gaston Lenotre.


Jack and I have decided that we like the vanilla ice cream better
without the butter.


Kay


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


1/4 cup (1/2) stick butter [We omit this when making vanilla]


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. Remove from heat and whisk in butter.
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.

" wrote:
>
> Does anyone know where I can find a receipt for making vinalla
> homemade icecream, its the one where you have to start off by cooking
> the mixture on top of the stove before you put it in the icecream
> maker????????????


Ice cream recipe books come with ice cream makers. Most of them start off
with a vanilla custard base and then fruits or liquor flavourings are added
later. In the case of chocolate, it is melted into the base while cooking

Vanilla Ice Cream

2 cups whipping cream
2 cups milk
2 egg yolks
2 Tblsp. vanilla extract
1/2 cup white sugar


Put the milk and cream into a pan and scald over medium heat, stirring
occasionally
While cream mixture is heating combine egg yolks, sugar and vanilla and
beat until light and frothy. Let the cream just start to boil and then add
some into the egg mixture to temper the eggs. Then add the egg mixture to
the hot cream and cook over low heat for 4 minutes, stirring constantly,
until the custard coats the back of a spoon then remove from heat.

Allow the mixture to cool and then refrigerate it. Get the custard base as
cold as possible before putting it into the ice cream machine. The closer
it is to freezing, the faster it will set up and you will get a much better
texture.


NB.... the vanilla is the most important ingredient so use good vanilla
extract, not artificial. For an even better Vanilla, add half a vanilla
bean to the cream while it is heating. Then removed the bean, split it in
to and scrape the seeds into the cream.


R

"Dave Smith" > wrote in message
...
> " wrote:
>>
>> Does anyone know where I can find a receipt for making vinalla
>> homemade icecream, its the one where you have to start off by cooking
>> the mixture on top of the stove before you put it in the icecream
>> maker????????????
>
>
> Ice cream recipe books come with ice cream makers. Most of them start off
> with a vanilla custard base and then fruits or liquor flavourings are
> added
> later. In the case of chocolate, it is melted into the base while cooking
>
> Vanilla Ice Cream
>
> 2 cups whipping cream
> 2 cups milk
> 2 egg yolks
> 2 Tblsp. vanilla extract
> 1/2 cup white sugar
>
>
> Put the milk and cream into a pan and scald over medium heat, stirring
> occasionally
> While cream mixture is heating combine egg yolks, sugar and vanilla and
> beat until light and frothy. Let the cream just start to boil and then add
> some into the egg mixture to temper the eggs. Then add the egg mixture to
> the hot cream and cook over low heat for 4 minutes, stirring constantly,
> until the custard coats the back of a spoon then remove from heat.
>
> Allow the mixture to cool and then refrigerate it. Get the custard base as
> cold as possible before putting it into the ice cream machine. The closer
> it is to freezing, the faster it will set up and you will get a much
> better
> texture.
>
>
> NB.... the vanilla is the most important ingredient so use good vanilla
> extract, not artificial. For an even better Vanilla, add half a vanilla
> bean to the cream while it is heating. Then removed the bean, split it in
> to and scrape the seeds into the cream.
>
>
> R
Food Network: Vanilla Ice Cream

Vanilla Ice Cream Recipe courtesy Alton Brown,
2005





3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract
Place the half-and-half and the heavy cream into a medium
saucepan, over medium heat. Bring the mixture just to a
simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they
lighten
in color. Gradually add the sugar and whisk to combine.
Temper
the cream mixture into the eggs and sugar by gradually
adding
small amounts, until about a third of the cream mixture
has
been added. Pour in the remainder and return the entire
mixture to the saucepan and place over low heat. Continue
to
cook, stirring frequently, until the mixture thickens
slightly
and coats the back of a spoon and reaches 170 to 175
degrees
F. Pour the mixture into a container and allow to sit at
room
temperature for 30 minutes. Stir in the vanilla extract.
Place
the mixture into the refrigerator and once it is cool
enough
not to form condensation on the lid, cover and store for 4
to
8 hours or until the temperature reaches 40 degrees F or
below.
Pour into an ice cream maker and process according to the
manufacturer's directions. This should take approximately
25
to 35 minutes. Serve as is for soft serve or freeze for
another 3 to 4 hours to allow the ice cream to harden.

Recipe Summary
Difficulty: Medium
Prep Time: 8 minutes
Inactive Prep Time: 8 hours
Cook Time: 10 minutes
Yield: 1 1/2 quarts
User Rating:











Episode#: EA0905
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