July 23: National Vanilla Ice Cream Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easiest Vanilla Ice Cream
Categories: Five, I scream, Dairy
Yield: 1 servings
2 c Heavy cream
2 c Half-and-half
+=OR=+
1 c Additional heavy cream
+=PLUS=+
1 c Whole milk
1/2 Vanilla bean; split
- lengthwise, seeds scraped
- out
+=OR=+
3 tb (about 8 bags) loose Earl
- Grey tea
+=PLUS=+
1 ts Pure vanilla extract
1 c Granulated sugar
1/2 ts Salt
In a saucepan or a microwave-safe container, combine
cream, half-and-half and vanilla bean and seeds (or tea
and vanilla extract). On the stove or in the microwave,
bring mixture to a simmer. Immediately turn off heat.
Add sugar or corn syrup and salt and mix until sugar
dissolves, about 1 minute. Taste and add more sugar and
salt as needed to balance the flavors. The mixture
should taste slightly too sweet when warm; the sweetness
will be muted when the ice cream is frozen.
Strain mixture into a container and refrigerate until
very cold, at least 4 hours and preferably overnight.
Churn mixture in an ice cream maker according to
manufacturer's instructions. Serve immediately or
transfer to an airtight container and let freeze until
hard.
by Julia Moskin
Yield: About 1 quart
RECIPE FROM:
https://cooking.nytimes.com
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