Recipe - Master Recipe For Vanilla Ice Cream

bettie cooper vgxb82a
2 cup Whole milk
Three fourths cup Sugar
4 Inch piece of vanilla bean
slit lengthwise and seeds
removed. pod reserved
6 lg Egg yolks; (you know i won't
use these!!!)
1 cup Heavy cream; (you know i
won't use)

Bring milk, One fourth sugar and vanilla seeds and pod to 175 degrees in heavy
saucepan over medium heat. Stir occasionally to dissolve sugar & break up
vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture
turns pale yellow and thickens so that it falls in ribbons, about 2 minutes
with an electric mixer or 4 minutes with a whisk. Remove One half cup hot milk
from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk
mixture into saucepan and, stirring constantly, heat this mixture over
medlow heat to 180 degrees, 810 minutes. Remove saucepan from heat.
Strain custard into a plastic or nonreactive metal bowl and stir in cream.
Retrieve vanilla pods from strainer and add them to the mixture. Place bowl
in a larger bowl of ice water to bring custard to room temperature. Seal
container and refrigerate until custard is no more than 40 degrees, 48
hours. (This is unnecessary with selfcontained electric model). Remove
vanilla pods (or add extract) and pour custard into an ice cream machine.
Churn until frozen. For Chocolate Ice Cream: Follow Master recipe, omitting
vanilla bean and adding 2 tablespoons sugar to the original One fourth cup in
first step. When the egg mixture has reached the ribbon stage, beat in 1/3
cup unsweetened cocoa powder until mixture is smooth. Add 1 teaspoon
vanilla extract before freezing. Comments: This is something I would make
on a special occasion such as a family gettogether. I'd make it without
the yolks, though, and use egg substitute instead; and I'd use lowfat
evaporated milk for the heavy cream. (And I'd make it chocolate!g ) Best,
Bettie MM Format Norma Wrenn
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
15, 1998