So I wanted to give everyone a little recipes which is very simple and delicious. It is a fresh vanilla bean ice cream. It is so good and everyone who eats it cannot go back. My suggestion, if you don't already have an ice cream maker run out and grab one! Even a cheap one at walmart, something to get your cream churning!
Vanilla Bean Ice Cream
2.5 Cups Heavy Cream
1.5 Cups Whole Milk
8 egg yolks, organic
3/4 cup sugar
2 fresh vanilla beans
Slit each vanilla bean lengthwise down the center. Open each side up and scrape the beans from the pods with the back of a pairing knife. Combine the seeds and the pods of the vanilla beans, the cream, milk and 1/2 cup of the sugar in a sauce pan. Bring to a boil and remove from heat. Cover with a lid and let sit at room temperature for 1 hour for maximum flavor. (You can bypass this step if you are in a bind).
Meanwhile, whisk the egg yolks with the remaining 1/4 cup of sugar. Bring the cream mixture back to a boil, then slowly whisk in about 1/2 of the hot mixture into the eggs. Mix fast as to not scramble the eggs. This will temper the eggs and prevent them from scrambling and ruining your batch! Add remaining cream, then strain mixture into clean sauce pan, about 10" round 2" tall apx or something about that size. Cook over medium low heat stirring consistantly with a wooden spoon. You are looking to thicken the custard to coat the back of the spoon. Should be done slowly not quickly. If you have a thermometer you are aiming for a cooking temp of about 165-180 degrees. Some people prefer different temperatures.
Once the custard is properly thickened, strain the mixture through a chinois into a stainless bowl. Place the stainless bowl in an ice bath (place the bowl in a larger bowl or sink filled with a good amount of ice and water) to ensure a proper cooling. You can either cool over ice for about 30 minutes stirring occasionally or place in refrigerator overnight prior to churning.
Once the custard is completely cooled, process in ice cream machine according to requirements. I will advise not to overchurn or your texture will be like that of butter. Texture of proper ice cream depends on the cooking procedure, the ingredients, the churning procedure and the freezer temperature or temperature of ice cream once served. Best to let sit a room temperature 20 minutes or so prior to scooping a great heap out of the dish! Enjoy!
I made this last night with a perfect apple tart tatin... delicious!