Monday, June 22, 2009
Homemade Vanilla Bean Custard Ice Cream
This is a picture of our County Fair Campsite, the fair has been going on since the late 1800's in one way or another. My cowboy's sister & mom love to decorate the campsite every year in a patriotic Texas theme. The family has had a permanent campsite for over 80 years at the fairgrounds. The fairgrounds were organized originally as a Confederate Reunion Camp Ground and it still bears that name today.
My cowboy's ancestors had a campsite then too! We like to make our own ice cream but usually only make it for one night and the fair actually lasts for an entire week. Our county is famous for its peaches, so we buy home made peach ice cream from one of the food booths. The booth is run by a local family and they sell out every night, it is one of the most popular items at the fair. I like to think that many generations have sat down to eat a bowl of homemade ice cream a time or two in this wonderful campsite under the old oak trees.
Homemade Vanilla Bean Custard Ice Cream:
3 farm fresh eggs, beaten
1 1/2 cups of organic sugar
4 cups whipping cream
2 cups whole milk
1 vanilla bean
1/2 teaspoon real vanilla
sprinkle of sea salt (tiny pinch)
1)Beat eggs in a medium size bowl and set aside
2)Combine sugar, cream and milk in large sauce pan
3)Add the entire vanilla bean whole and a tiny pinch of sea salt
4)Heat the cream mixture until the sugar is completely dissolved, be sure the mixture is on very low heat and never boils. It is necessary to stir almost constantly.
5)Remove one cup of the warm cream mixture and the whole vanilla bean.
6)Slice the vanilla bean lengthwise and scrape the tiny beans back into the cream mixture. discard the bean pod.
7)**This is the most crucial step, be very careful that the mixture has cooled slightly before mixing it in with the eggs or it will scramble or curdle and ruin the texture**Begin stirring the eggs constantly, slowly pour in the cream mixture
8)Slowly add back in the egg & cream mixture to the rest of the cream mixture in the sauce pan. Add a half teaspoon of vanilla. Stir constantly.
9)Allow the egg & cream mixture to cook on very low heat until it coats the back of a wooden spoon (the temperature should reach about 170 and can be tested with a candy thermometer)
10)Remove mixture from heat and place in large Pyrex bowl, allow to cool at least 4 hours in refrigerator. For best results allow to cool overnight.
11) Skim off any pudding like skin and place the rest in your ice cream maker. Follow your ice cream freezer instructions
This mixture makes a wonderful base for fresh fruit ice cream too. Seasonal fruit such as peaches, blackberries, fresh coconut or strawberries can be added during the making for a wonderful summer treat.