Well it started innocently enough as a desire to make ice cream for Wilda (who's allergic to the additives found in most commercial versions). I polled all my friends and found an ice cream machine in the generous hands of Jeanine and Adam (thanks guys!) After several attempts to coordinate pick up, I maneuvered the behemoth into the kitchen. Altho the list of don'ts were quite extensive, it seemed fairly straight forward, until I froze the wet paper towel into the churn by turning on the chiller too early. A flick of the switch and a warm damp kitchen towel later, I was set to go.
Aaron sent me his tried and trued recipe and of course I consulted the oracle. In the end, I chose to use the Cooks Illustrated recipe for my first time thru, altho as usual I altered it somewhat.
Ingredients
1 1/2 cups non-fat whole milk
1 1/2 cups heavy cream
1/3 3/4 cup granulated sugar
4 inch piece vanilla bean , slit lengthwise and seeds removed, pod reserved
4 large egg yolks
Instructions
1. Position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, 1/4 cup of the sugar, and the vanilla seeds and pod in a medium saucepan over medium heat, stirring occasionally to break up the vanilla seeds, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. Take care that the milk doesn't boil or scald.
2. Meanwhile, whisk the yolks and remaining sugar in a medium bowl until combined and pale yellow. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Cover and refrigerate until an instant-read thermometer -registers 40 degrees or lower, at least 3 hours or up to 24 hours. (Add the vanilla extract, if using) and stir well.
3. Pour the custard into the ice cream machine canister and churn until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days)
Tips that helped me:
1) Take care that the milk doesn't boil or scald. This really means- use a thermometer, milk is notoriously finicky to heat. I kind of messed up here but luckily didn't burn it.
2) Do not boil the mixture, or the eggs will curdle. This really means- use a thermometer; curdled eggs make the texture kind of grainy.
3) Immediately strain the custard- Even if you didn't curdle the eggs chances are you have a little bit of egg white in the custard which of course has become a lump. Straining makes for a much smoother mouth feel, and allows you to get rid of the vanilla pod.
4) Don't start the chiller before you start churning else you may end up with a solid layer of ice cream fixing the paddle to the wall of the bowl.
Other things to consider:
This is really rich ice cream. Next time I'll try cutting back by maybe using half and half instead of heavy whipping cream. Also the reduced amount of sugar made the dessert delightfully refreshing rather than cloyingly sweet. Be warned if you are successful, you could easily gain 5 pounds from enjoying the fruits of your labor.
