VANILLA ICE CREAM

October 19, 2007  --  Got something to say?
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Evelyn's KitchenBy Evelyn S. Bunoan
(Crme Glace la Vanille)
I always serve home-made ice cream to my family because the perfect taste is unmatched compared to the commercial varieties. You will know what I mean exactly once you start making your own, based on this French classic ice cream recipe. With this simple recipe, fruits like strawberries, peaches, mangoes, raspberries, lychees, etc., in their thick, concentrated purees (about 2/3 to 1 cup), can be added to give a striking color and totally different flavor; and if served in playful shapes, would make an elegant presentation. Ice cream is a year-round favorite; it can be served casually or on formal occasions, with appropriate garnishing.

Ingredients:

  • 2 cups milk
  • 12 egg yolks
  • 2 cups whipping cream
  • 1cup and 3 tablespoon caster sugar
  • 2 vanilla pods (split open)
  • Makes 1.5 liter

Infuse the milk with vanilla pods, and then remove the pods after the milk has soaked in the vanilla flavor. In a sauce pan over medium heat, bring the milk to a boil then remove from heat immediately to avoid curdling the milk.
In a bowl, whisk the egg yolks and sugar until pale and thick. Pour the hot milk into the eggs while whisking until blended. Return the milk and egg mixture to the saucepan over medium low heat. Stir constantly with a whisk until the custard is thick enough to coat the back of a spoon.

Add the whipping cream to the milk and egg mixture while whisking. Pour this mixture through a fine sieve or strainer into a clean bowl. Cover and chill the mixture, stirring frequently to attain a very cold temperature (about 2 hours). Or you can use an ice bath to speed up the process (see chefs trick below).

Pour into the ice cream maker canister and turn on machine. Let the machine mix until the chilled mixture has thickened (20-30 minutes). Transfer to a container and freeze until ready to serve.

Chefs Trick: Ice bathing is the process of cooling a mixture much quicker than by refrigeration, wherein the bowl of mixture is set in a larger bowl, about 1/3 full of ice and a cup of water.

Household Hints:
1. For your parties this Fall, here are some decorating tips for your dinner table: Use fresh artichokes to make pretty card holders; pick some nice colored foliage/leaves and place them staggered on your table; hollow out a pumpkin or other gourd to use as a vase.

2. Do not throw away those left-over soap bars. Save a few, wrap them in cheese cloth and put inside shoes as deodorizer.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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