1½ cups low-fat milk
½ cup half and half
I teaspoon pure vanilla extract
I vanilla bean
½ cup sugar
¼ cup beaten egg yolks
- Place egg yolks in a medium bowl.
- In a large saucepan, combine remaining ingredients and cook over medium heat, stirring constantly.
- When milk mixture is scalded (about
165 degrees), remove vanilla bean and let cool. Then remove milk from heat and start adding ¼ cup at a time to egg yolks, stirring constantly. Mix well after each addition.
- Slice vanilla bean lengthwise, scrape out vanilla paste and add to custard mixture. Mix well. Return to saucepan.
- Place saucepan back on heat. Stirring constantly, heat to just under a simmer, about 170 degrees. Do not boil!
- Immediately transfer to an ice bath and cool completely.
- Place in an ice cream freezer and follow directions to freeze the ice cream.
For chocolate ice cream, add ¾ ounce melted unsweetened baking chocolate to hot milk and egg mixture before placing in ice bath.
For peanut butter ice cream, add 2 tablespoons natural creamy peanut butter to hot milk and egg mixture before placing in ice bath.
For coffee ice cream, add 1 tablespoon espresso concentrate to hot milk and egg mixture before placing in ice bath.
For fruit-based ice cream, add 2 to 4 tablespoons of fruit puree to hot milk and egg mixture before placing in ice bath.
For brown-sugar cinnamon: substitute brown sugar for white. Add cinnamon sticks
along with the vanilla bean. Add a tablespoon of cinnamon and a pinch of salt. Remove the sticks with the vanilla pod. (This is Sarah’s variation and approximates the Willow Bistro’s ice cream).
Very good. However, the chocolate variation needs more chocolate.
Allulose is a good substitute for sugar. We use the high-protein milk also.
Source: Canyon Ranch Cooks