Vanilla Ice Cream
1vanilla bean or 1 tablespoon vanilla
4 chalf and half
1 csugar +4 tablespoons
2/3 cwhite corn syrup
12large egg yolks
How to Make Vanilla Ice Cream
- Split vanilla bean in half lengthwise and scrape the seeds out and put the bean and scrapings into a pan with the half and half, half the sugar, and the corn syrup.Heat to 175 and then remove from heat. While this is heating beat the egg yolks with the remaining sugar till thick and smooth.
- Temper the egg yolk mixtyre and return all to the saucepan. Cook to 180 degrees. Remove from heat and add milk. Remove 1 cup and put this in freezer. Then take remaining mixture and chill in fridge for up to 24 hours.
- When ready to churn, break up the frozen 1 cup and mix into the chilled cream (this just jumps starts the freezing process) and pour all into ice cream maker. Churn as per your own machine. Then when done, place into a plastic bowl with lid and place in freezer to "ripen" for at least 2 hours. Then eat and heap praise on Granny Grump.
- note: use this as your ice cream base and use 1-2 teaspoons of vanilla and omit vanilla bean to make other flavors. I Like to cut strawberries in quarters and freeze for 1 hour then add them to the ice cream with 1/2 tsp almond flavoring for strawberry. Add3 chopped and frozen for 1 hour bananas for banana ice cream etc. Chocolate ice cream, well you should add the chocolate back after the cooking and while cream is still hot stir in grated chocolate.