What's a good recipe for a straight up sweet cream or basic vanilla kind of ice cream? I'm looking for something to use for the Vanilla Tasting Flight.
1qt half and half, brought to a simmer,tempered into 6-8 yolks and 1C of sugar.Pour back into pan and gently stir with a spatual till thickened enough that you can drag a trail on the back of a spoon with your finger. Strain and chill. This is a basic creme anglais, and the basic IC base.
The flavor that started it all according to Judy/Mom, (JB's mother) was Basic Vanilla, It's the very first recipe in the Baitcon cookbook.
2 cups heavy cream 2 cups light cream 1 cup sugar 1 1/2 teas. pure vanilla extract 1/8 teas. salt
Pour cream directly into cream can. Add sugar, vanilla, salt, stir with a wooden or plastic spoon until sugar is disolved. Freeze per directions of freezer.
I'd go with this -- I dunno if you're used to doing custards or not but it's a semi-fiddly task and you'll remove a variable if you don't have to worry about messing around with egg yolks. You want three cups of dairy in whatever proportions for a 1 quart ice cream maker but I cannot speak to baitcon.
Whatever your ice cream question is, the answer lies with David Lebowitz. From "The Perfect Scoop": - 1 C Whole milk - 3/4 C Sugar - 2 C heavy cream - 1 pinch salt - 1 Vanilla Bean, split in half lengthwise - 6 Large egg yolks - 3/4 tsp vanilla extract
1. Warm the milk, sugar, 1C of cream, and the salt. 2. Scrape the seeds from the vanilla bean into the milk, add the bean. 3. Cover and let steep at room temperature for 30 minutes. 4. Pour remaining 1 C of cream into a large bowl, set a mesh strainer on to. 5. In a separate medium bowl, whisk together the egg yolks. 6. Slowly pour the warm mixture into the yolks, whisking constantly. 7. Scrape the warmed egg yolks back into the saucepan. 8. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula. 9. Pour the custard through the strainer (to catch any cooked yolks), and pour the strained mixture into the remaining 1 C of cream. 10. Put the vanilla bean into the custard, add the extract, and stir until cool over an ice bath. 11. Chill the mixture thoroughly in a refrigerator. When ready to churn, remove the vanilla bean (it can be used once more if desired). Churn in your ice cream maker.
This is the best vanilla ice cream I know how to make.
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1qt half and half, brought to a simmer,tempered into 6-8 yolks and 1C of sugar.Pour back into pan and gently stir with a spatual till thickened enough that you can drag a trail on the back of a spoon with your finger. Strain and chill. This is a basic creme anglais, and the basic IC base.
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. heavy cream
. liqueur 43
. ln2
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2 cups heavy cream
2 cups light cream
1 cup sugar
1 1/2 teas. pure vanilla extract
1/8 teas. salt
Pour cream directly into cream can.
Add sugar, vanilla, salt, stir with a wooden or plastic spoon until sugar is disolved.
Freeze per directions of freezer.
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1 Cup Heavy Cream
1 Cup Light Cream
1 Cup Sugar
some say a 1/4 tsp salt (tiny dash) but I never do it
and then vanilla (some say 1 tbsp or none if you're aiming for a flavor or 2+tbsps to taste if you are making straight vanilla)
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- 1 C Whole milk
- 3/4 C Sugar
- 2 C heavy cream
- 1 pinch salt
- 1 Vanilla Bean, split in half lengthwise
- 6 Large egg yolks
- 3/4 tsp vanilla extract
1. Warm the milk, sugar, 1C of cream, and the salt.
2. Scrape the seeds from the vanilla bean into the milk, add the bean.
3. Cover and let steep at room temperature for 30 minutes.
4. Pour remaining 1 C of cream into a large bowl, set a mesh strainer on to.
5. In a separate medium bowl, whisk together the egg yolks.
6. Slowly pour the warm mixture into the yolks, whisking constantly.
7. Scrape the warmed egg yolks back into the saucepan.
8. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
9. Pour the custard through the strainer (to catch any cooked yolks), and pour the strained mixture into the remaining 1 C of cream.
10. Put the vanilla bean into the custard, add the extract, and stir until cool over an ice bath.
11. Chill the mixture thoroughly in a refrigerator. When ready to churn, remove the vanilla bean (it can be used once more if desired). Churn in your ice cream maker.
This is the best vanilla ice cream I know how to make.
-jason
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2 c cream
2/3 c half-and-half
3/4 c sugar
optional: 2 beaten egg yolks