Hello everyone. I realize I have not made an ice cream post for November or December. The holidays have been CRAZY, as holidays can often be. I did make the mincemeat ice cream that I had mentioned. As I said I've been wanting to try a custard recipe to make my ice cream more creamy so I found this one on pinterest. Below is the recipe and if you want to see my source, here is a link http://www.bonappetit.com/recipe/true-vanilla-ice-cream
INGREDIENTS
1 cup whole milk
1/4 cup sugar
Pinch of kosher salt
1/2 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
5 large egg yolks
1/4 cup sugar
1 1/2 cups heavy cream
1 jar Nonesuch mincemeat pie filling (that's the part I put in. Watch for it at the end)
INSTRUCTIONS
Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
I followed this recipe and when the ice cream was firm I transferred it to another container scoop by scoop, poured the Nonesuch mincemeat pie filling over the loosely scooped ice cream then packed it down firmly. (Remember that any pie filling at room temperature is going to melt the ice cream a little bit so you might want to do this part quickly). Seal with an air tight lid and freeze again till firm
I liked the custard method. I think I'll do it again but I want to try a different recipe. Now you may have noticed the 5 large egg yokes in the ingredients and yes, I found this one to be a bit too eggy. Now don't get me wrong. The tast was great but you see, I like my ice cream in large quantities and that much egg in a cereal bowl full of ice cream is a bit too much
I also mentioned making a Ferrero Rocher ice cream in December. This did not happen but I'm still so excited to make it and I plan to this month. As for December. I may not have a recipe for you but I do have a really great idea. Find the richest thickest eggnog you can buy. My favorite is Southern Comforts brand. Now, if it's thick enough, all you have to do is pour it into your ice cream maker and churn as directed on your machine instructions and you have eggnog ice cream.
Thanks again for reading and stay tuned for Ferrero Rochet ice cream.
