1. In a large saucepan, combine milk, cream and vanilla bean. Pour half the sugar into the middle of the pan and bring to a boil. Do not stir. (This allows the sugar to melt slowly and coat the bottom of the pan so the milk solids do not burn.) When the mixture comes to a boil, remove from the heat.
2. In a heat-resistant bowl, whisk egg yolks, salt and remaining sugar. While whisking pour half the boiled mixture over egg yolks and sugar. Return pan with remaining milk mixture to heat and bring back to a boil. Whisk yolk mixture into boiling liquid and switch to a wooden spoon or heat-resistant spatula. Stir mixture in a figure-eight motion over medium heat until it starts to thicken. DO NOT allow the mixture to boil again, or you will curdle the yolks.
3. Once it thickens slightly, remove from heat and strain through a fine sieve into a bowl. Place bowl over a larger ice-filled bowl to cool. Add stout or other flavorings and stir gently. (You are not trying to add air to the mixture.)
4. Refrigerate, covered, overnight. Freeze according to freezer manufacturer directions. (This might need to be done in two batches.)
Yield: 1 3/4 quarts
Notes: If making French Vanilla Ice Cream add whole vanilla bean, split
To make Stout Ice Cream add 1 cup Stout
To make Blackberry Ice Cream add 1 cup Kozlowski Farms Blackberry Syrup & Sauce, available at Safeway
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Quart (525g)|
|Recipe Makes: 1.75 Serving|
|Calories from Fat: 742 (59%)|
|Amt Per Serving||% DV|
|Total Fat 82.4g||110 %|
|Saturated Fat 43.1g||216 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 1628.3mg||501 %|
|Sodium 121.6mg||4 %|
|Potassium 281mg||7 %|
|Total Carbohydrate 114.3g||34 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 114.3g|
|Protein 22.4g||32 %|
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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: 1265
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