first batch of ice cream rules
Huge fan of Alton Brown’s good eats. I followed his vanilla recipe, but left out the preserves. I hear is called Philadelphia style since it contains no eggs. It actually turned out tasting like ice milk you can pick up from DQ, which I love. It is not as thick or rich as Ben and Jerry’s for sure.
I rushed it a bit, only 4 hours of chill time before I churned it. Heck I bought the ice cream maker over a week ago and only got one sorbet out of it. I wanted the cool goodness. It did not firm up too much when I made it. A real runny soft serve, but it froze up really good. The vanilla was not as intense as I would of liked it, but still nummy as hell.
adjusted recipe:
2 cups half-and-half
1 cup whipping cream
1 cup sugar
1 vanilla bean, split and scraped
I used table cream which is actually light whipping cream. These containers make exactly two batches. That was very convenient.
Got some Frontier herbs vanilla beans from open harvest, 2 for $10 Lets just say I did not want to make my own ice cream to save money. Only the finest quality will do. They smelled awesome and were still moist.
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
oooooooo look at all the little vanilla seeds. It smelled magical.
I made up the second batch last night so it could mellow in the fridge and adsorb more the vanilla flavor. We are going to add some fruit to the next batch. T is gonna add some OJ concentrate and I will prob add strawberry or raspberry bits to make it a bit more special.
steve did you know that you can use the seeds or the pulp in your icecream, pudding ect. and save the pod which houses the seeds or pulp and add it to your container of raw white sugar and you will get vanilla sugar. you can also buy just the inside of the bean in a jar for a bit less expensive icecream.
Comment by bminks — July 30, 2007 @ 7:52 pm
ahhhhh I have the pod still in the batch. Vanilla sugar would rule. Nice tip.
Sooooo happy you gots internets. Register and I will make you an editor so you can post stuff.
Comment by beerorkid — July 30, 2007 @ 7:55 pm
i believe i have already registered. Think i did it yesterday. And yes it rocks to have a computer again this is my first brand new computer that wasnt already screwed up by someone else.
Comment by bminks — July 30, 2007 @ 8:14 pm
i perfected my gelato base tonight!!!
plus, the new CUISINART ice cream maker is absolutely stellar. i had thick gelato in less than 20 mins. supreme!!!
pictures are coming from my night of putting together new recipes.
Comment by jake rhythms with cake — July 30, 2007 @ 9:12 pm
… i should mention that i got rid of the “housewarming” gift ice cream maker. it was really a piece of crap. lol.
Comment by jake rhythms with cake — July 30, 2007 @ 9:14 pm
We have a cuisinart food processor and it is so powerful that I am almost afraid to use it. It has one speed, holy fucking shit fast as hell. Dam thing weighs 15 pounds.
I noticed I have to spin it up a bit faster than recommended to get the air whipped in. Our kitchenaid mixer is their lowest powered model so adjustment makes sense.
Comment by beerorkid — July 30, 2007 @ 9:32 pm
Wow that looks great. When I was a kid my parents made home made vanilla ice cream and nothing store bought can beat it. Thanks for the memories!
Comment by Mr. T — July 31, 2007 @ 6:33 pm