*crispy waffle*

So the weather is finally picking up here in the Netherlands. It's about time! So what do I always think about when the weather starts getting warm? The ice cream maker that has been laying dormant in my freezer for months and months, of course.

I try to make lots of flavors that I really like, but usually aren't that good when you buy them: mango, mexican chocolate, and one of my favorites, corn ice cream (which tastes exactly like the Filipino treat, maiz con hielo, which is corn kernels with shave ice, milk and sugar, yum). But in the spring, the first I always make is good vanilla ice cream. Why? Because store-bought vanilla never seems to have enough vanilla for me. I love the crunchy bits of vanilla bean in good vanilla ice cream. Not to mention it's the perfect topping for a good apple pie, but that's a topic for another day.

My favorite recipe for vanilla (after trying many) is Alton Brown's. I don't normally like "Philadelphia" style ice cream (this means ice cream that does not include an egg custard), but for vanilla, it is really nice because it keeps the ingredients to the essentials: cream, sugar, vanilla. And when there's only cream and no custard to fight with the bean, you get a much bigger hit of vanilla. However, I do away with the peach preserves in his recipe (why dilute the vanilla-y flavor with anything else?), double the vanilla, and add a pinch of salt because I always want a bit of salt in my dessert (I am Asian, after all.) Because there is no egg to add that richness, it is essential to use really good cream. We have, generally, delicious dairy products here in the Netherlands, but when I make this ice cream in the States, I am partial to Straus Family Creamery organic whipping cream and half-and-half. The cream is delicious, and seems thicker than standard whipping cream, and trust me, for Philadelphia-style ice cream, this is essential. (For most custard-based ice cream, that contains tons of egg yolks, I just use typical grocery-store whipping cream and milk). The other essential is vanilla bean. Don't even think about using vanilla extract here. I am not a vanilla bean snob (i.e. I would never waste a good vanilla bean for baking a cookie), but for custards and ice cream, I am a believer in the superiority of The Bean.

This will take some planning, meaning, you will have to let the mixture sit overnight. But it will be worth it, and perhaps you can eat some with your breakfast waffles. :)

Ridiculously Vanilla Vanilla Ice Cream
adapted from Alton Brown's Serious Vanilla Ice Cream

Ingredients
1-1/2 cups half-and-half
1-1/2 cups whipping cream
3/4 cup sugar
2 vanilla beans, split and scraped
Pinch of salt

Combine all ingredients (including the beans and their pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. (Note: do not let it boil.) Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Mmmm, vanilla... (sorry for the horrible picture-- I was more interested in eating it than photographing it.)

Labels: recipes, the sweet

posted by sheryl | 9:15 AM |

Yum! This post inspired me to a) eat some ice cream and b) write this post over at my blog.

Can I have some of your ice cream? I wonder how a scoop would taste on a thick, custardy slice of French toast....
By

john patrick 4/26/06 1:15 AM

Wow you almost read my mind... french toast is another thing I have been obsessed with over the past few weeks (and once I work out the kinks in my recipe, a post will be coming!)
By

sheryl 4/26/06 8:39 AM

I think it was Alton Brown that made me change the way I thought about French Toast. Before, I made stiff, joyless tiles that were basically just vehicles for syrup, which I don't really care about anyway.

Now I try to cut them thick and cook them so that the inside is like a custardy dream. After that, powdered sugar is all it takes.

My recipe for banana lumpia (as well as lumpiang shanghai) is here, if you're interested!
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john patrick 4/26/06 11:12 PM

Nice recipe. With the warm weather it's time to pull out the churn. I agree with you on the virtues of vanilla. I alway get grief for loving vanilla ice cream, but when made properly the flavor is wonderful and it's perfect to mix with fresh berries.
By

Ken Booth 4/27/06 6:38 PM