Recipes- Vanilla

Vanilla Bean Ice Cream
This is a yummy vanilla ice cream made from a custard base. It is from the Cuisinart Recipe Booklet that cam with my ice cream maker.

Seasonal Summary
Vanilla- vanilla is only seasonal if you leave in the tropics.  Therefore I buy organic fair trade vanilla beans and make my own vanilla extract.

Special Equipment Needs: You will need an ice cream maker or some other means of churning the custard to complete this recipe. Electric hand mixer or a really strong whipping arm and a whisk.

Ingredients
2 1/3 c. whole milk
2 1/3 c. heavy cream
1 whole vanilla bean
3 large eggs
4 large egg yolks
1 1/8 cup sugar
2 tsp. home made vanilla extract

Directions

1. Combine the milk and cream in a medium saucepan.  Add the vanilla bean seeds and pod.  To remove seeds, split the bean length wise with a sharp knife and scrape out the 'caviar' with the blunt end of the knife. Put a bowl in the freezer to chill.
2. Stir together then bring to a slow boil over medium to medium low heat.  Then reduce heat to low and maintain a simmer for 30 minutes, stirring occasionally. 
3. While simmering combine eggs and egg yolks (separate and save whites for another use, like egg white omelets the next day!). Mix with a hand mixer on medium speed until the mixture is thick and smooth.  This should take about 2 minutes.
4. Remove and discard the vanilla bean pod.  The milk/cream mixture is now infused with its flavor and filled with tons of the tiny vanilla seeds.
5. With the mixer on low speed add 1 cup of the hot milk/cream mixture in a slow steady stream.  This is a technique called tempering.
6. Once combined, add the egg mixture to the milk/cream mixture in the saucepan and stir to combine.
7. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
8. Pour into the chilled bowl from the freezer and add vanilla extract.  Stir to combine. Chill the custard completely in the refridgerator.
9. Once the custard is completely chilled, prepare ice cream make, add custard and churn for 30 minutes or until the ice cream is thick, but soft, and creamy. If you desire a firmer texture, place the mixer in the freezer in an airtight container for 2 hours more.  
10. Let sit out for 15 minutes before serving to soften it up slightly. Scoop into dishes, add you your favorite toppings and enjoy.

This french vanilla ice cream base is time consuming but it is the most like slow churned store bought ice cream and well worth the effort.  You can add a variety of add ins such as chocolate chip cookie dough, finely chopped mint, brownie bits, chocolate chips, or whatever you can think up about 5 minutes before its down churning.  That way the ad ins get mixed in thoroughly but don't interfere with the freezing/churning process.