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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 4 |
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This ice cream is a little more time consuming than most ice cream, but delicious served with pound cake. Cook time is refrigeration time (at least 4 hours). Prep time includes estimated processing time. Recipe source: Bon Appetit Kitchen Collection. Ingredients:
1 cup half-and-half |
1 cup heavy cream |
1/2 vanilla bean, split lengthwise |
4 egg yolks |
1/3 cup sugar |
2 tablespoons butter or 2 tablespoons margarine, cut into pieces |
1 cup sugar |
1 cup water |
Directions:
1. In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
2. Remove from heat.
3. Cover and let stand for at least 15 minutes.
4. Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
5. Whisk in 1/3 of the scaled cream.
6. Return mixture to saucepan.
7. Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
8. DO NOT BOIL.
9. Remove from heat.
10. Stir in butter pieces, one at a time, blending well after each addition.
11. Let cool to room temp.
12. and then cover and refrigerate for at least 4 hours or up to 3 days.
13. While custard is cooling make caramel syrup.
14. To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
15. Cover and let steam one minute.
16. Remove lid and continue cooking until mixture caramelizes to a dark tea color.
17. Remove from heat.
18. Add remaining water slowly (be careful mixture will spatter) and stir.
19. Cover and let cool to room temp.
20. Remove vanilla bean from custard, scraping any seeds into custard mixture.
21. Stir syrup into custard.
22. Can be refrigerated again at this point before making ice cream.
23. Transfer to ice cream maker and process using manufacturer's instructions.
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