Vanilla Ice Cream: Recipe No. 2 (makes about 3 cups)
- 1/2 cup sugar (100 grams)
- 2 cups whole milk (480 grams)
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/8 tsp kosher salt
Alright so I "mastered" the creme anglaise sauce last week. This week all I had to do to move forward in my Cookbook Challenge was mix up another batch of Creme Anglaise with a little extra sugar and then spin it around in my ice cream maker. Easy peasy, right? Right????
Well, that's when we all make mistakes, right? My mistake? I tried to speed up the custard-heating step. Don't do this.... or you'll end up with this scrambled eggs mess ----->
Soooo, the trick? You'll never go wrong if you heat your custard nice and slow. Go too quickly, you'll end up with 12 egg whites and have to make another dessert- Mixed Berry Pavlova.
But, back to the Vanilla Ice Cream Recipe.
Follow the Vanilla Cream Sauce recipe exactly, but use a 1/2 cup total of white sugar. Once your custard is cooled by the ice bath, set it in the fridge overnight and then spin it into ice cream the next day using your ice cream maker. Eat it as is, or make it into a Gluten-Free Ice Cream Sammie!
VANILLA ICE CREAM -- Recipe No. 2
LEVEL OF DIFFICULTY: easy
WOW FACTOR: wowee! (There is no comparison between homemade ice cream and store-bought ice cream. You will impress anyone who tastes this! Especially if you turn it into an ice cream sandwich.)