After posting about Snow Ice Cream I realized that it doesn’t seem like I have ever posted my Vanilla Ice Cream recipe. The other night for dessert I made Vanilla Ice Cream with three toppings (dark chocolate, lemon Blueberry and Salted Butter Caramel) toasted Pecans and some whipped cream. My friend Micheal brought some awesome Snickerdoodle Cookies he had made. It occurred to me that of all the desserts I have ever made that this one happens to be not only really easy it’s one of the biggest crowd pleasers. The Caramel sauce was by far the favorite of the evening.
Vanilla Ice Cream
I love rich creamy Vanilla ice cream I have developed this recipe over years of making Vanilla Ice Cream and regardless of how many fancy flavored Ice Creams I make I still keep thinking this is my favorite.
In a medium sized heavy bottomed pot add: 2 cups of farm fresh Heavy Cream, 1 cup Half and Half, 2/3 cup Organic Cane Sugar and 1 Vanilla Bean split in half lengthwise.
Over medium heat, warm until the cream mixture starts to steam, (which should be just before it begins to simmer – don’t let it boil!), then take it off the heat and let it sit for 30 minutes so the Vanilla can infuse its wonderful flavor into the sweet cream.
In the mean time separate 6 large organic egg yolks (make an Angel Food Cake with the whites) and place them in a medium size bowl, whisk them briefly.
In a large bowl make an ice bath, with lots of ice and a little water – find another bowl that fits into the ice baths snuggle and place a fine sieve in the bowl.
When the 30 minutes is up reheat the cream mixture, again making sure not to boil it and when just hot whisk a little bit into the egg yolks, then a little more until you have incorporated all the hot cream mixture into the eggs, then pour it all back into the pot a cook until it begins ti thicken when either it reaches 170-175 F on a thermometer or when it coats the back of your spoon.
Remove from heat and pour through the sieve into the chilled bowl that is sitting in the ice bath. remove sieve, making sure you scrap the bottom of it to get all the cooked custard. Stir in 1 Tablespoon of Vanilla extract and let cool.
The Custard should be cold before processing so ideally after it is done in the ice bath (about an hour) you should put it in the Ice Cream maker container and refrigerate it over night. If you are limited by time just make sure it’s really cold (so putting it int he freezer for 45 minutes would would in a pinch).
When properly chilled process according to your Ice Cream makers instructions.
Salted Butter Caramel Sauce
In a medium-sized heavy bottomed sauce pan heat add 1 cup of sugar and 6 Tablespoons of water. Over medium-high heat melt the sugar. Some recipes tell you to stir it others to not touch it. Usually once the mixture starts to turn light gold I give it a swirl to make sure it is all cooking evenly.
While it is cooking place 2 Tablespoons of butter in a bowl along with 3/4 cup of Heavy Cream. In a smaller bowl measure out 3/4 Teaspoon of good Sea Salt (I like Sel de Guérande but any Fluer de Sel works even just plain old Kosher salt is fine).
When the sugar has turned a uniform golden color and before it burns (watch it like a hawk!) take it off the heat and add the butter and half the cream, it will bubble and steam so be carefully and keep stirring with a wooden spoon, when it has calmed down add the rest of the cream, the salt and a 1/2 Teaspoon of Vanilla.
Let cool and pour over Vanilla Ice Cream garnish with a few toasted Pecans if you want.