KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>

Kosher Desserts



Bookmark and Share
KosherEye Signature Vanilla Ice Cream PDF Print E-mail

kevanillaicecreaml

Adapted from a  recipe by Alton Brown for Cuisinart 2–quart Ice Cream maker

Ingredients:

3 cups half and half
3 cups heavy cream
1 1/3 cups sugar
2 tablespoons peach or apricot preserves (optional)
1 – 2 whole vanilla beans, or 2 teaspoons vanilla extract, or 2 teaspoons vanilla bean paste (we use Nielsen Massey)

Pinch salt

Directions:

Combine all ingredients in a large saucepan and place over low heat. Stir occasionally, until mixture is warm throughout about 165- 170 degrees. Do NOT boil!  Remove from heat when you see the first bubble, and cool slightly.

Remove vanilla beans; split and scrape and place back into mixture. Cover; refrigerate 8-12 hours.

Pour into a 2-quart ice cream freezer (We use Cuisinart CIM-60 Ice Cream Maker - 2 Qt) and freeze according to unit's instructions. (We freeze about 30-35 minutes) The consistency of the mixture will be soft like custard. Spoon the mixture into an airtight lidded container and harden in the freezer at least 1-2 hours before serving.

Add a comment
 
<< Start < Prev 291 292 293 294 295 296 297 298 299 300 Next > End >>

Page 299 of 327
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3