……..What you get when you take too big a mouthful
I finally made the foray into the arcane art of Ice Cream Making and, using the New Ice Cream Maker gratefully received at Christmas, set about the challenge.
Here’s the ingredients for a vanilla ice cream that, even if I do say so myself, puts “store bought” to shame.
2 1/3 cups (580 ml) of whole milk
2 1/3 cups (580 ml) heavy (or whipping) cream
1 whole vanilla bean
3 large eggs
4 large egg yolks
1 1/8 cups (275 ml) sugar
2 teaspoons (10 ml) pure vanilla extract
Combine the milk and cream in a medium saucepan.
Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally.
Combine the eggs, egg yolks and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick and pale yellow in colour (similar to mayonnaise). About 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup (250 ml) of the hot liquid. With the mixer on low, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in the vanilla extract, cover with a sheet of plastic wrap placed directly on the surface of the custard and chill completely.
For the balance of the recipe, follow the instructions that came with your ice cream maker.
Makes 14 half cup (125 ml) servings.
Or if it’s strawberry you’d prefer…
The Kitchen Studio, Cornwall, Ontario, Canada.
January 1, 2010
Black Velvet Backdrop
3 pushpins to hold it in place
Old Cadbury’s Chocolate Finger tin under said backdrop as a stand
Antique glass to hold the ice cream
2 LED flashlights
And, of course, the ice cream itself.
The set up.
And the after shot…..
Sony Alpha 700, Sigma 17 to 70 at 70 mm
iso 100, spot metered, Aperture Priority F 13.0, 0.3 second