SC - OOP - Ice Cream

[J C Ronsen]

At , you wrote:
>Thanks all for the response to my question about ice cream. I have been 
>using heavy cream and half and half, but the recipe that I have used 
>doesnt have eggs in it. I'll give that a try. Do you just mix in the eggs? 
>Or do you cook the recipe before freezing?
>
>Does anyone have a good recipe that they would be willing to share?
>
>Thanks!!
>
>Ilia


A recipe from Good Eats:

        SERIOUS VANILLA ICE CREAM

Recipe courtesy Alton Brown

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

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.

Freeze mixture in ice cream freezer according to unit's instructions. The 
mixture will not freeze hard in the machine. Once the volume has increased 
by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the 
mixture back into a lidded container and harden in the freezer at least 1 
hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a 
simmer. As soon as you see a bubble hit the surface, remove it from the 
heat. Do not let it boil.

Yield: 1 quart
Prep Time: 10 hours 0 minutes
Cooking Time: 1 hours 0 minutes




ska: Lord Caleb Reynolds
mka: Caleb Ronsen
aka: Bubba th' Barbarian
The Scum of AEthelmearc
Known to millions as "Who's that?"
http://www.buffnet.net/~caleb/caleb.htm

Gourmet Taglines: Best and Freshest Every Day!