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09 July 2013 @ 12:22 pm
Kitsnacks: French vanilla ice cream  

French Vanilla Ice Cream

4 egg yolks
1/3 c sugar
1.5 c cream
vanilla to taste
pinch of salt

Mix egg yolks and sugar at a high speed until they’ve thickened to a lovely light yellow and make ribbons when you draw the beaters out and across the surface of the mixture.

Scald the cream. Remove from heat when a perfect scald is reached. Add salt and vanilla. (I judged the vanilla by the mixture’s smell, and would guess I used 2-3 tablespoons. But that’s a guess.)

Drizzle the scalded cream into the egg mixture, mixing on high all the while. (Drizzling is important here, because letting the eggs cook slowly as the hot cream is poured in is most of what keeps the custard from being lumpy.)

Cook the custard in the upper pot of a double boiler over simmering, not boiling, water, for 12-15 minutes, stirring constantly with a wooden spoon, until it thickens enough to nicely coat the back of the spoon without instantly sliding off.

Put the pot of hot custard into a bowl of ice water and allow to cool to room temperature.

Proceed as your ice cream maker recommends.

Makes about 2-3 cups of ice cream. My ice cream maker, which is a 1 litre/quart thingie, could easily have held double this recipe.

(x-posted from The Essential Kit)

kitmizkit on July 10th, 2013 08:51 am (UTC)
Ah! First, you don't stir liquid you're scalding, because that messes it up. :) You *do* watch it like a hawk, because what you want to see is tiny bubbles appearing in the liquid around the edges of the pan. Cream, being kind of thick, is a little harder to see those bubbles for certain, so watch carefully and when they appear all around the edges, remove it from the heat immediately.

Cream and milk will form a kind of film on top as it scalds, but the edges stay clear, so you can see the bubbles form there. I actually caught this one as the first large boil started to roil under that film, which is really pushing it. :)