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Vanilla Ice Cream |
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Serves: 8
Print this Recipe
(Helado de Vainilla)
Category: Ice Creams
Makes 1 quart
Rich and creamy vanilla ice cream is easy to make, and nearly foolproof if you use moist, good quality vanilla beans with a strong vanilla aroma. Mexican vanilla beans from the main vanilla orchid plantations in Papantla, in the state of Veracruz, are prized in Mexico, but any fine vanilla bean works very well.
2 cups whipping cream or heavy cream
1 cup whole milk
2/3 cup sugar
1 vanilla bean
4 large eggs yolks, beaten
1. Split vanilla bean in half lengthwise with a thin-bladed knife. Put the cream, milk, and sugar into a medium saucepan. Scrape the seeds of the vanilla bean into the liquid and drop the vanilla bean into the pan. Stir, and heat until steaming. Add 1 cup of the hot cream to the egg yolks, beating thoroughly with a whisk. Pour the egg mixture into the pan with the remaining hot cream. Cook, stirring constantly, over medium-low heat until the custard thickens slightly and coats the back of a wooden spoon. (Do not allow the custard to boil or it will curdle.)
2. Remove the custard from the heat and pour through a strainer into a clean container. Add the vanilla bean to the container. Cool completely, then remove the vanilla bean, cover, and refrigerate at least 6 hours or overnight. Stir the mixture and transfer to an ice cream machine. Freeze according to the manufacturer's directions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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