"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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.

Wendell Watson


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

Combine all ingredients (including the bean and pulp) in a
saucepan and place over medium heat. Attach a frying or
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




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