Vanilla Ice Cream starts out with a recipe we call Vanilla Anglaise.
Also known as Vanilla “Sauce”
But more importantly than that, FINALLY A RECIPE WE CAN USE OUR LEFTOVER EGG YOLKS FROM THE BUTTERCREAM RECIPE! WOOHOO!
Vanilla Anglaise Makes 6cups
Will yield approximately 1 1/2 Quarts of Ice Cream (due to the incorporation of air during churning)
Whole Milk 16 fl oz
Heavy Cream 16 fl oz
Sugar 200g (1c)
Vanilla Bean 1
Egg Yolks 216g (12 yolks)
Before you begin, prepare an ice bath which consists of a large bowl filled with ice and a small amount of water to create a shallow bath for the ice cubes.
Place a slightly smaller bowl inside this ice bath bowl and reserve until needed.
Place heavy cream into a large sauce pan over high heat and add half the sugar and the vanilla bean split with seeds scraped in.
Meanwhile whisk the egg yolks and remaining sugar in a large mixing bowl.
Please set this mixing bowl on top of a folded kitchen towel that has been dampened which will act as an adhesive and prevent skidding of your bowl across the kitchen. In this following process you will have both of your hands occupied so it is very important to do this step.
Once the milk comes to a full boil, remove pot from the heat and slowly pour the hot milk in a steady stream into the egg yolk/sugar mixture while whisking vigorously with your free hand the entire time. This is called TEMPERING.
We must temper the eggs slowly so we do not make scrambled eggs from the intense heat from the milk.
Once you have poured the milk into the egg yolks, you will transfer the entire mixture back to the stove over medium-high heat and with a wooden spoon stir constantly until the mixture reaches 170 Degrees F on an instant read thermometer.
This is also called Nappe. Which is French for, “To Cover”.
Basically we want to cover the back of the spoon with a thick custard like consistency of the vanilla sauce. If you run your finger downt the center of the custard on the back of the spoon, it will leave a marked trail that does not run liquidy back together.
But be careful as overcooking by even 20 seconds too long with result in scrambled egg soup.
At this point you will place a fine mesh strainer over the bowl that has been set inside the ice bath.
Pour the cooked custard through the strainer and into the bowl.
Be sure to prepare your ice bath ahead of time as I mentioned above.
It is URGENT to cool this mixture down as fast as possible to avoid any potential food born bacteria from developing. Egg custards such as this one, are delicate and have the potential to cause food born illness if not handled properly. If you cool down to below 45 degrees F in less than 2 hours and keep it refrigerated at all times, you are completely safe. Please Read DANGER ZONE! for more clarity.
You will at this point refigerate for up to 2 days in an airtight container, or once it is cooled to COLD, you can churn in an ice cream freezer.
Once your mixture is frozen into Ice Cream, store frozen for up to 2 months.
If you choose to use the Anglaise as a sauce, you will store in a clean plastic container for up to 2 days
This is the Cuisinart Ice Cream Maker I use at home, I find it is very fast, it will make 6 cups of Ice Cream in under 20 minutes.
For those of you who do not have an ice cream freezer nor want to purchase one, here is a wonderful link to a fabulous chef named David Lebovitz and his instruction on making Ice Cream without an Ice Cream Machine
FOR COFFEE ICE CREAM:
Add 2 Tablespoons of granulated Instant Coffee to the Anglaise preparation