Steve Freides wrote:
> OK, the vanilla beans have arrived, the ice cream maker will be here
> shortly - what's your favorite vanilla ice cream recipe? I have zero
> experience making ice cream but I figure that, with vanilla beans and an
> ice cream maker, everything else I need can be gotten at the store and
> probably includes heavy cream and sugar.
>


There should be a recipe book in the box with the ice cream maker. I
use the recipe that came with my Cuisinart machine

2 cups heavy cream
2 cups milk
2 egg yoks
1/2 cup sugar
2 Tbsp vanilla extract

Combine the milk and cream in a large pot and scald over medium heat,
stirring occasionally. Meanwhile, combine the eggs, sugar and vanilla
and beat them until the mixture is pale and fluffy. Temper the egg
mixture with some of the scalded cream, then add it to the hot cream and
stir slowly for 4 minutes, until it coats the back of a spoon.

If you want a special vanilla, cut back a little on the vanilla extract
and add half a vanilla bean to the bean while it is heating. Remove the
bean, split it and scrape the seeds into the cream. Allow the hot
mixture to cool then put it in the fridge overnight.

Pour the cold mixture into the freezer bowl and turn on the machine. It
takes 20-25 minutes for the ice cream to freeze and stiffen up. Transfer
it to a freezer safe container and allow to set up for 4-5 hours.





*** if using a machine with a freeze bowl, the bowl has to go into the
freezer at least two days before you expect to use it. It takes a long
time to get the freezing compound inside it cold enough.





If you want chocolate ice cream, use the basic vanilla recipe but chop
up four squares of bakers chocolate and att it to the cream mixture as
it is heating.

Thanks much. Question - you couldn't eliminate the extract and do it
all with vanilla bean scrapings?

-S-

Dave Smith wrote:
> Steve Freides wrote:
>> OK, the vanilla beans have arrived, the ice cream maker will be here
>> shortly - what's your favorite vanilla ice cream recipe? I have zero
>> experience making ice cream but I figure that, with vanilla beans
>> and an ice cream maker, everything else I need can be gotten at the
>> store and probably includes heavy cream and sugar.
>>
>
>
> There should be a recipe book in the box with the ice cream maker. I
> use the recipe that came with my Cuisinart machine
>
> 2 cups heavy cream
> 2 cups milk
> 2 egg yoks
> 1/2 cup sugar
> 2 Tbsp vanilla extract
>
> Combine the milk and cream in a large pot and scald over medium heat,
> stirring occasionally. Meanwhile, combine the eggs, sugar and vanilla
> and beat them until the mixture is pale and fluffy. Temper the egg
> mixture with some of the scalded cream, then add it to the hot cream
> and stir slowly for 4 minutes, until it coats the back of a spoon.
>
> If you want a special vanilla, cut back a little on the vanilla
> extract and add half a vanilla bean to the bean while it is heating.
> Remove the bean, split it and scrape the seeds into the cream. Allow
> the hot mixture to cool then put it in the fridge overnight.
>
> Pour the cold mixture into the freezer bowl and turn on the machine.
> It takes 20-25 minutes for the ice cream to freeze and stiffen up.
> Transfer it to a freezer safe container and allow to set up for 4-5
> hours.
>
>
>
>
> *** if using a machine with a freeze bowl, the bowl has to go into the
> freezer at least two days before you expect to use it. It takes a long
> time to get the freezing compound inside it cold enough.
>
>
>
>
>
> If you want chocolate ice cream, use the basic vanilla recipe but chop
> up four squares of bakers chocolate and att it to the cream
> mixture as it is heating.

Steve Freides wrote:
> Thanks much. Question - you couldn't eliminate the extract and do it
> all with vanilla bean scrapings?
>

I imagine that you could, but vanilla beans are really expensive. If you
are hell bent on using it up, feel free.

A couple valuable ( think) tips for ice cream making :

- If using a machine with a freezer bowl, it needs to sit in the freezer
2-3 days in order to get thoroughly frozen.

- if making a second batch the freezer bowl will need another two days
int he freezer before foing the second batch.

- the lower the temperature of the ice cream base the faster it will set
up in the machine. It helps to put it into a ice water bath for a while
before going into the machine

- if you don't have air conditioning, don't bother making it on a hot
day. The extra hot air will slow down the process, perhaps so much that
it just' won't freeze.

- make sure you have some containers ready for the finished ice cream. I
use Tupperware.

- let the ice cream sit in the freezer for 4-6 hours to firm up.

"Steve Freides" > wrote in message
...
> Thanks much. Question - you couldn't eliminate the extract and do it all
> with vanilla bean scrapings?
>

Think about the flavor distribution. The beans are going to concentrate it.
The extract spreads it out in the entire mix. If you soaked the beans in
the base for a long time you may bet what you want.

Dave, I'm reporting here. My wife found an Emeril recipe that calls for
6 egg yolks and made it - we loved it, the kids didn't.

She's making your recipe, which is _not_ what came in our Cuisinart
machine, as I write this - will report again later on how it goes.

By the way, a general question for anyone who can answer it - is there
any difference between using 4 cups of half and half (what we call light
cream in the US) and 2 cups of milk plus 2 cups of heavy (whipping)
cream? We've seen recipes that use only half and half - that includes
the Emeril recipe. We're following yours "by the book" so we bought
heavy cream, but I'm curious to know what the ratio is when mixing milk
and heavy cream when compared to half and half.

-S-

Dave Smith wrote:
> Steve Freides wrote:
>> OK, the vanilla beans have arrived, the ice cream maker will be here
>> shortly - what's your favorite vanilla ice cream recipe? I have zero
>> experience making ice cream but I figure that, with vanilla beans
>> and an ice cream maker, everything else I need can be gotten at the
>> store and probably includes heavy cream and sugar.
>>
>
>
> There should be a recipe book in the box with the ice cream maker. I
> use the recipe that came with my Cuisinart machine
>
> 2 cups heavy cream
> 2 cups milk
> 2 egg yoks
> 1/2 cup sugar
> 2 Tbsp vanilla extract
>
> Combine the milk and cream in a large pot and scald over medium heat,
> stirring occasionally. Meanwhile, combine the eggs, sugar and vanilla
> and beat them until the mixture is pale and fluffy. Temper the egg
> mixture with some of the scalded cream, then add it to the hot cream
> and stir slowly for 4 minutes, until it coats the back of a spoon.
>
> If you want a special vanilla, cut back a little on the vanilla
> extract and add half a vanilla bean to the bean while it is heating.
> Remove the bean, split it and scrape the seeds into the cream. Allow
> the hot mixture to cool then put it in the fridge overnight.
>
> Pour the cold mixture into the freezer bowl and turn on the machine.
> It takes 20-25 minutes for the ice cream to freeze and stiffen up.
> Transfer it to a freezer safe container and allow to set up for 4-5
> hours.
>
>
>
>
> *** if using a machine with a freeze bowl, the bowl has to go into the
> freezer at least two days before you expect to use it. It takes a long
> time to get the freezing compound inside it cold enough.
>
>
>
>
>
> If you want chocolate ice cream, use the basic vanilla recipe but chop
> up four squares of bakers chocolate and att it to the cream
> mixture as it is heating.

Steve Freides wrote:
> Dave, I'm reporting here. My wife found an Emeril recipe that calls for
> 6 egg yolks and made it - we loved it, the kids didn't.
>

Wouldn't that be more of a frozen custard. I'd probably like it. I used
to love Cherry Custard ice cream.


> By the way, a general question for anyone who can answer it - is there
> any difference between using 4 cups of half and half (what we call light
> cream in the US) and 2 cups of milk plus 2 cups of heavy (whipping)
> cream?

It is not going to be as rich. Whipping cream is 35%. Half and Half is
usually about 12.5%. Whole milk and whipping cream will work out to
19.5% while 2% and cream will give you 18.5%. It could be stiffened up
with more egg yolks, but it's not going to have the butterfat richness
which, IMO, makes home made ice cream so much better and more satisfying.


> We've seen recipes that use only half and half - that includes
> the Emeril recipe. We're following yours "by the book" so we bought
> heavy cream, but I'm curious to know what the ratio is when mixing milk
> and heavy cream when compared to half and half.

That's the one with 6 eggs yolks? It looks like you get the thickening
from the eggs rather than the cream.

On Sat, 07 Aug 2010 20:24:23 -0400, Dave Smith
> wrote:

> Steve Freides wrote:
> > Dave, I'm reporting here. My wife found an Emeril recipe that calls for
> > 6 egg yolks and made it - we loved it, the kids didn't.
> >
>
> Wouldn't that be more of a frozen custard. I'd probably like it. I used
> to love Cherry Custard ice cream.
>
>
> > By the way, a general question for anyone who can answer it - is there
> > any difference between using 4 cups of half and half (what we call light
> > cream in the US) and 2 cups of milk plus 2 cups of heavy (whipping)
> > cream?
>
> It is not going to be as rich. Whipping cream is 35%. Half and Half is
> usually about 12.5%. Whole milk and whipping cream will work out to
> 19.5% while 2% and cream will give you 18.5%. It could be stiffened up
> with more egg yolks, but it's not going to have the butterfat richness
> which, IMO, makes home made ice cream so much better and more satisfying.
>
>
> > We've seen recipes that use only half and half - that includes
> > the Emeril recipe. We're following yours "by the book" so we bought
> > heavy cream, but I'm curious to know what the ratio is when mixing milk
> > and heavy cream when compared to half and half.
>
> That's the one with 6 eggs yolks? It looks like you get the thickening
> from the eggs rather than the cream.

So what? I love ice cream made with a custard base. It knocks ice
cream made with cream only right out of the ballpark.

--

Forget the health food. I need all the preservatives I can get.

sf wrote:

>>
>>> By the way, a general question for anyone who can answer it - is there
>>> any difference between using 4 cups of half and half (what we call light
>>> cream in the US) and 2 cups of milk plus 2 cups of heavy (whipping)
>>> cream?
>> It is not going to be as rich. Whipping cream is 35%. Half and Half is
>> usually about 12.5%. Whole milk and whipping cream will work out to
>> 19.5% while 2% and cream will give you 18.5%. It could be stiffened up
>> with more egg yolks, but it's not going to have the butterfat richness
>> which, IMO, makes home made ice cream so much better and more satisfying.
>>
>>
>>> We've seen recipes that use only half and half - that includes
>>> the Emeril recipe. We're following yours "by the book" so we bought
>>> heavy cream, but I'm curious to know what the ratio is when mixing milk
>>> and heavy cream when compared to half and half.
>> That's the one with 6 eggs yolks? It looks like you get the thickening
>> from the eggs rather than the cream.
>
> So what? I love ice cream made with a custard base. It knocks ice
> cream made with cream only right out of the ballpark.

Did I say that it was a problem? Steve was wondering if it can be made
with half and half instead of whipping cream.

Dave Smith wrote:
> sf wrote:
>
>>>
>>>> By the way, a general question for anyone who can answer it - is
>>>> there any difference between using 4 cups of half and half (what
>>>> we call light cream in the US) and 2 cups of milk plus 2 cups of
>>>> heavy (whipping) cream?
>>> It is not going to be as rich. Whipping cream is 35%. Half and
>>> Half is usually about 12.5%. Whole milk and whipping cream will
>>> work out to 19.5% while 2% and cream will give you 18.5%. It could
>>> be
>>> stiffened up with more egg yolks, but it's not going to have the
>>> butterfat richness which, IMO, makes home made ice cream so much
>>> better and more satisfying.
>>>> We've seen recipes that use only half and half - that includes
>>>> the Emeril recipe. We're following yours "by the book" so we
>>>> bought heavy cream, but I'm curious to know what the ratio is when
>>>> mixing milk and heavy cream when compared to half and half.
>>> That's the one with 6 eggs yolks? It looks like you get the
>>> thickening from the eggs rather than the cream.
>>
>> So what? I love ice cream made with a custard base. It knocks ice
>> cream made with cream only right out of the ballpark.
>
> Did I say that it was a problem? Steve was wondering if it can be
> made with half and half instead of whipping cream.

That chart is very helpful - we'll do some experimenting with
substitutions and see how it goes.

No further word on the 2-eggs-only vanilla, btw - we made it but no one
has tried it yet. We now have various amounts of four different ice
cream batches in the freezer so we've got to eat more before we make
again.

-S-

Steve Freides wrote:

>
> No further word on the 2-eggs-only vanilla, btw - we made it but no one
> has tried it yet. We now have various amounts of four different ice
> cream batches in the freezer so we've got to eat more before we make
> again.

If you like rum and raisin, that is easy enough to make. Just use a
basic vanilla base. Macerate some seedless white raisins in dark rum for
a few hours. You can even chill the rum and raisins in the freezer and
add the to the ice cream just as it is setting up in the machine.