20 August 2011

Make Ice Cream, Serve Guests

It’s not that vanilla ice cream is the only delight I'd like to serve my Canadian relatives; it's just that it is ridiculously easy. And it certainly is popular – with them only getting hold of synthetic vanilla ice cream across the Pond and all. Much like most of the world, of course. As far as the success rate goes, I've had no bad servings yet, especially during the summer.

I've kept myself busy these past days making ice creams in all flavours, ranging from maple syrup to Bourbon vanilla. As you can imagine, my family have been perfectly satisfied with my latest obsession. Ice creams are, after all, one of the reasons to love and embrace summer (sorbets being the other one), but you have to be careful. They're not all created equal. Particularly when it comes to vanilla ice cream. You've got those made from real vanilla (more expensive, but with a far more intense taste and cute, little black spots everywhere) and, well, the other kind (made from wood-pulp, with no taste and certainly no spots). Historically, I've had many bad experiences with these wannabes – no vanilla ice cream for me before the spots I see. Shams!

Needless to say I much prefer my homemade version to the synthetic rubbish. Eat it alongside wild blueberries and fresh raspberries, and you're good to go. Simple, unfussy and lovely. Food for the summer of course.

{Vanilla Ice Cream}
Recipe by David Lebovitz

250 ml. whole milk
A pinch of salt
150 g. sugar
1 vanilla bean, split lengthwise
500 g. heavy cream
5 large egg yolks
1 tsp. pure vanilla extract

1.Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2.To make the ice cream, set up an ice bath by placing a 2 litre-bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3.In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4.Strain the custard into the heavy cream. Let the mixture cool completely, before you put the bowl in the freezer. After half an hour, check on it, and stir it vigorously. Mix the frozen bits with the rest. Continue the procedure every 30 minutes, until the ice cream is frozen.

5 comment (s):

M said...

MmMm looks really good! ^^ save some for me?! :P

Marion said...

Of course! Stop by my house and I'll make you some :-)

M said...

will do :D some time :)

Sarah said...

That looks divine.. Absolutely love the polka dot spoon too :)

Marion said...

Thank you Sarah :)

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