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CUSTARD-STYLE ICE CREAMS
VANILLA BEAN ICE CREAM
For the true vanilla lover. Be sure to use a fresh vanilla bean to
capture the intense flavor.
Makes about 5 cups (ten ½-cup servings)
2
cups whole milk
2
cups heavy cream
1
cup granulated sugar, divided
Pinch sea or kosher salt
1
whole vanilla bean, halved and seeds scraped
5
large egg yolks
1½
teaspoons pure vanilla extract
1. In a medium saucepan set over medium-low heat, whisk together the milk,
cream, half of the sugar, salt, and the scraped vanilla bean (including the pod).
Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the yolks and remaining
sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until
mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕ ³ of the
hot mixture into the yolk/sugar mixture. Add another ¹∕ ³ of the mixture, then
return the combined mixture to the saucepan. Using a wooden spoon, stir the
mixture constantly over low heat until it thickens slightly and coats the back of
the spoon. This mixture must NOT boil or the yolks will overcook – the process
should only take a few minutes.
4. Pour the mixture through a fine-mesh strainer (discard the vanilla pod) and
bring to room temperature. Stir in the vanilla extract. Cover and refrigerate at
least 2 hours, or overnight. Whisk mixture together again before pouring into
the ice cream maker.
5. Pour the mixture into the mixing bowl of the Cuisinart
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
Let mix until thickened, about 40 to 50 minutes. The ice cream will have a soft,
creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 301 (63% from fat) • carb. 24g • pro. 4g • fat 21g • sat. fat 13g
chol. 177mg • sod. 62mg • calc. 102mg • fiber 0g
Makes about 5 cups (ten ½-cup servings)
2
1
¹∕
8
1½
6
2
1. Put the cream, half of the sugar, salt, and vanilla extract in a medium
2. While the cream mixture is heating, combine the yolks and remaining sugar in a
3. Once the cream mixture has come to a slight boil, whisk about ¹∕ ³ of the hot
4. Pour the mixture through a fine-mesh strainer. Whisk in the buttermilk and
5. Pour the mixture into the mixing bowl of the Cuisinart
Frozen Dessert Maker
®
11
BUTTERMILK ICE CREAM
This slightly tangy ice cream pairs well with a slice of
Southern peach pie.
cups heavy cream
cup granulated sugar, divided
teaspoon sea or kosher salt
teaspoons pure vanilla extract
large egg yolks
cups buttermilk
saucepan. Whisk to combine and set over medium-low heat. Bring the mixture
to just a boil.
medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is
pale and thick.
mixture into the yolk/sugar mixture. Add another ¹∕ ³ of the mixture, then return
the combined mixture to the saucepan. Using a wooden spoon, stir the mixture
constantly over low heat until it thickens slightly and coats the back of the
spoon. This mixture must NOT boil or the yolks will overcook – the process
should only take a few minutes.
bring to room temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream maker.
fitted with the ice cream paddle. Turn unit on, set Timer, and press Start/Stop.
Let mix until thickened, about 40 to 50 minutes. The ice cream will have a soft,
creamy texture. Serve or store in airtight container in freezer.
Nutritional information per serving (based on ½ cup):
Calories 296 (62% from fat) • carb. 23g • pro. 3g • fat 20g • sat. fat 13g
chol. 193mg • sod. 57mg • calc. 73mg • fiber 0g
®
Frozen Dessert Maker
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