A M ER ICA N C LA S S IC S
CLASSIC VANILLA ICE CREAM
prep: 30 min. STAND: 20 MIN. CHILL
8
HR
FREEZE: ACCORDING TO MFG. DIRECTIONS RIPEN: 4 HR.
1
vanilla bean
2
cups whole milk
8
egg yolks
3/#
cup sugar
2
cups whipping cream
2
to 3 Tbsp. pure vanilla extract
i
tsp. kosher salt
Kosher or rock salt and crushed ice
(for hand-crank ice cream freezers)
1.
Tw ist vanilla bean to release flavor. In medium
stainless-steel saucepan heat milk and vanilla
bean until just below simmering point. Remove
from heat. Cover; let stand 20 minutes to allow
vanilla to infuse milk.
2.
For custard, in medium m ixing bowl whisk to
blend egg yolks and sugar. Slowly whisk in the
dhot milk; return milk mixture to saucepan.
Cook over medium heat, stirring constantly
w ith rubber spatula until custard thickens
enough to coat back of spatula.
".
Strain custard through fine-mesh sieve into
large heat-proof bowl placed in larger bowl of ice
water. Stir custard until cooled. Return vanilla
bean to custard. Stir in whipping cream, vanilla
extract, and the 1 teaspoon kosher salt. Taste for
flavor balance, adding additional salt or vanilla as
desired. Cover and refrigerate until thoroughly
chilled or up to 48 hours before freezing.
#.
Remove vanilla bean. Transfer custard to ice
cream canister. Freeze according to manufacturer
instructions. Transfer ice cream to shallow glass
dish. Cover w ith plastic wrap. Freeze to ripen
before serving.
MAKES 12 (
V2
-CUP) SERVINGS.
EACH SERVING
257
cal, 19 gfat (11 gsat. fat), 199 mg
chol, 198 mg sodium, 16 g carbo, 0 g fiber, 4 gpro.
Daily Values: 16%
vit. A, 9% calcium, 2% iron.
th e ideal
icecream
... IS A CELEBRATION
of high quality yet
simple ingredients:
eggs, milk, cream, and
vanilla. I prefer using
organic eggs and the
best quality cream
I can find.
... IS S O CIA L.
Gathering friends
'round the ice cream
freezer is the essence
of summer. It's the
perfect cool-dow n on
a hot day and easy to
custom ize w ith the
freshest fruits.
—chef scott peacock
1 6 8 JULY 2009 BETTER HOMES AND GARDENS
Ice Cream
W h o le so m e , rich, and delig htfu lly
cream y, each bow lful can be y o u r
best w ith help fro m S co tt Peacock.
written and produced by NANCY WALL HOPKINS and SCOTT PEACOCK
photos ANDY LYONS recipe SCOTT PEACOCK food styling JILL LUST
