"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Vanilla Ice Cream Recipe

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This recipe for Vanilla Ice Cream, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendell Watson
Added: Monday, February 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups half-and-half
1 cup whipping cream
1 cup minus 2 T sugar
2 T. peach preserves (not jelly)
1 vanilla bean, split and scraped OR 1 tsp vanilla concentrate

Directions:
Directions:
Combine all ingredients (including the bean and pulp) in a
large
saucepan and place over medium heat. Attach a frying or
candy
thermometer to inside pan. (see note below) Stirring
occasionally, bring the mixure to 170 F. Remove from heat
and allow to cool slighty. Remove the hull of vanilla bean,
pour mixture into lidded container and refrigerate mixture
overnight to mellow flavors and texture (if you can't wait you
can skip the overnight).

Freeze mixture in ice cream freezer according to unit's
instructions. The mixture will not freeze hard in the machine.
Once the volume has increased by 1/2 to 3/4 time, and
reached a soft consistency, spoon mixture back into a lidded
container and harden in the freezer at least 1 hour before
serving. If you do not have a thermometer, bring the mixture
just barely to a simmer. As soon as you see a bubble hit the
surface, remove it from the heat. Do not let it boil.

Number Of Servings:
Number Of Servings:
1 qt
Preparation Time:
Preparation Time:
10 hours - cook time 1 hour
Personal Notes:
Personal Notes:
This makes a small batch for those electric counter top units. If
you have a larger mixer, just double or triple the recipe. This is
Goooood!

 

 

 

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