Tuesday, April 6, 2010
Home made Vanilla ice cream
A few months ago my sister sent me a vanilla bean and I have been saving it to make something really special. After making my lemongrass granita, I decided to try and make ice cream using my precious vanilla bean. So did a bit of googling to find a recipe and found this recipe on how to make home made vanilla ice cream. Since I didnt have an ice cream maker I blended it with a hand blender every 2 hours , and it turned out so nice and creamy just like shop bought , or even better ( as according to hubby) . I especially loved the little seeds making tiny black dots on the pale cream.
4 egg yolks
250 ml milk
250 ml thick cream ( i used whipping cream ,as I couldnt find heavy cream)
1 vanilla bean
1. Place milk in pan with the vanilla bean and bring to a boil, switch off and set side for 20 minutes to infuse the flavour.
2. While thats happening, beat yolks and sugar till thick and creamy.
3. Take the vanilla bean out, slit in half and scrap the seeds out and add into the creamed egg and sugar mixture . The pod I have put back in caster sugar to use some other time.
4. Now pour the milk into the egg mixture and mix well and put everything back into the pot you cooked the milk in and place over a very low heat and bring just until the first bubbles apear. Dont let it curdle, was what the recipe said. it should coat the back of the spoon like film then its done. let it cool then add the cream. Pour into your ice cream machine if you have one . Or if you dont have one like me, pour into a cold metal baking tray and put in freezer . Take it out every 2 hours and mix with a spoon or spatulla or whizz with a hand blender . You just have to do this about 3 times and then finally pour into a plastic container with lid and back into the freezer till you want to eat it.
Note: My cream mixture curdled while I was cooking , I over cooked , I remembered seeing Anna Olson , a pastry chef give this tip on TV, that if custard curdles, just push it through a strainer. And it really works, the scrambled egg effect was gone I was left with a nice cream mixture.