The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own - while I haven't baked from it yet, the ice cream section has proven to be an ideal place for me to learn "the craft" and begin experimenting. I've got another ice cream to share very soon, that was inspired from using this book.
Source: The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
- 9 large egg yolks
- 1 1/4 cups sugar
- 1/2 cup water
- 1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Kosher salt
- In a large heatproof bowl, whisk together the egg yolks and 1/4 cup of the sugar until the mixutre is pale yellow.
- In a large saucepan, stir together the remainig 1 cup of sugar, the vanilla bean and seeds, and 1/2 cup water. Heat the mixture over high heat, without stirring, until the sugar syrup turns a dark brown color and begins to smoke, about 5 minutes (mine took closer to 20 minutes). Remove the pan from the heat, and in a slow and steady stream, carefully add te cream (the mixture will bubble vigorously), and then the milk.
- Return the pan to medium heat and stir until any caramel bits dissolve and the mixture comes to a rolling boil, 3-4 minutes. As soon as the mixture begins to rise up the sides of the pan, remove the pan from the heat. Immediately pour about 1 cup of the hot caramel mixture into the egg yolk mixture in a steady stream, and whisk to combine. Then, return the egg yolk mixture to the remaining caramel mixture. Whisk in the vanilla extract and salt.
- Pour the custard into a bowl. Cover it with plastic wrap and refrigerate until it is very cold, at least 8 hours to overnight.
- Strain the custard through a fine mesh sieve into a bowl. Recycle the vanilla bean. Freeze the custard in an ice cream maker, following the manufacturer's instructions.
- Transfer the ice cream to an airtight container, and place plastic wrap directly over the surface of the ice cream to prevent ice crystals from forming. Cover the container and freeze until firm, about 2 hours.
Note: The links with the cookbook name above will take you to Amazon where you can find more information on the book and purchase if you choose to. If you do purchase via these links, I will receive a small referral fee.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.