In a small saucepan, mix the milk & cream. Cut the vanilla bean in half lengthwise. Scrape the interior to collect all the seeds and dump them in the cream mixture along with the vanilla bean husk. Heat it up on medium heat. (Don’t boil it!) Once it’s hot, turn off the heat and let the vanilla steep.
In the meantime, seperate the egg yolks from the egg whites. In a large saucepan, mix the egg yolks with the sugar and manually whip them together until the mixture turns a very pale yellow.
Once the cream mixture cooled a bit, using a ladle, very slowly pour the cream mixture over the yolk mixture while continually stirring with a wooden apoon and make sure you let it cool before adding more or your yolks are going to turn into an omelet and create lumps. Keep stirring!
Once it’s all mixed, set it on the stove over a low heat (if your stove goes up to 10, set it to 2 or 2 and a half) and KEEP STIRRING ! Don’t ever stop stirring. Eventually it will thicken up. It should get thick enough that if you draw a line on the back of the wooden spoon with your finger, the cream shouldn’t drip over the line.
Once it’s thickened enough, pour into a bowl and set that bowl in a tub of cold water. (I usually fill the sink half way with cold water and set it in there. ) Keep stirring. You want to cool it to stop the cooking process.
Finally, cover the bowl with plastic wrap or whatever and leave it in the fridge overnight.
The next day, pour it in the ice cream machine and let it do its thing.
For a little extra, add 1-1.5 ouncse of bourbon while it’s doing its thing.
In a small saucepan, mix the milk & cream. Cut the vanilla bean in half lengthwise. Scrape the interior to collect all the seeds and dump them in the cream mixture along with the vanilla bean husk. Heat it up on medium heat. (Don’t boil it!) Once it’s hot, turn off the heat and let the vanilla steep.
In the meantime, seperate the egg yolks from the egg whites. In a large saucepan, mix the egg yolks with the sugar and manually whip them together until the mixture turns a very pale yellow.
Once the cream mixture cooled a bit, using a ladle, very slowly pour the cream mixture over the yolk mixture while continually stirring with a wooden apoon and make sure you let it cool before adding more or your yolks are going to turn into an omelet and create lumps. Keep stirring!
Once it’s all mixed, set it on the stove over a low heat (if your stove goes up to 10, set it to 2 or 2 and a half) and KEEP STIRRING ! Don’t ever stop stirring. Eventually it will thicken up. It should get thick enough that if you draw a line on the back of the wooden spoon with your finger, the cream shouldn’t drip over the line.
Once it’s thickened enough, pour into a bowl and set that bowl in a tub of cold water. (I usually fill the sink half way with cold water and set it in there. ) Keep stirring. You want to cool it to stop the cooking process.
Finally, cover the bowl with plastic wrap or whatever and leave it in the fridge overnight.
The next day, pour it in the ice cream machine and let it do its thing.
For a little extra, add 1-1.5 ouncse of bourbon while it’s doing its thing.
Thank you!! But you really had me in the first part 😁, icecream machine? Is it just to push it out into a cone, or does it do anything important?