The quantity of Granulated sugar is incorrect and should be 1/2 cup + 2 tbsp of sugar.
1. Place 8- or 9-inch-square metal baking pan in freezer. Cut vanilla bean in half lengthwise (if using extract, you'll add that later). Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 1/8 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
2. While cream mixture heats, whisk yolks and remaining 1/8 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)
3. Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. If using vanilla extract, add 2 teaspoons vanilla extract. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to an already-churning ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
4. Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
The corn syrup is used to improve the creamy texture. I've tried agave syrup instead and still had good texture, but the syrup was honey flavored, so the ice cream had a strong honey flavor. May try again with a plainer agave. My version uses half the sugar of the ATK version, which I found to be too sweet. The step where you freeze a cup of custard while chilling the rest is to improve the evenness of the freezing when churning. I forgot that step at least once and still got a good result.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 272 | ||
Calories from Fat: 198 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1008mg | 310 % | |
Sodium 53.1mg | 2 % | |
Potassium 107mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.7g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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