Sunday, April 13, 2008
Cake Batter Ice Cream (aka French Vanilla)
With temperatures in the 80's last week, we decided to dust off the ice cream maker and whip up some frozen goodness this weekend. While I'm partial to natural vanilla, there's something about the custard-like flavor of French vanilla that reminds me of cake batter (and who doesn't like to eat cake batter).
For this batch we went with a recipe from The Chocolate Gourmand. I've included the recipe below, but you can find step-by-step photos on the original website.
3 cups half and half
1 vanilla bean
3/4 cup sugar
6 egg yolks
Slice the vanilla bean lengthwise and scrape out the seeds. Place the seeds and bean pod in the half and half and heat over medium heat until simmering. Remove from heat and proceed to making the custard.
Beat the egg yolks and sugar until well blended. The color will change to a beautiful bright yellow when this happens. With the mixer still running, slowly pour in the simmering half and half. Continue blending and then return to the stove. Cook over medium-low heat, stirring constantly until the mixture begins to thicken. When a finger drawn across the back of a wooden spoon leaves a path, it is thick enough.
Strain the mixture to remove any large vanilla fibers or bits of egg that may have gotten cooked. Don't worry, the vanilla bean seeds will pass through.