It's all about me

[Replaced_Texan]

Originally posted by tmdiva
Anyone got a killer recipe for homemade vanilla ice cream? I have a gelato machine, but that's just not going to be enough to feed the crowd coming over on Saturday, so I'm going to get one of those 20-buck ice-and-salt jobbies at Freddy's. But all my recipes are for the gelato machine. Help me out?

tm

PS Anyone in Stumptown (you know who you are) is invited to join us, and you'll have to bring your own beer if fresh-squeezed guava-limeade is not to your liking. If it's hot we'll blow up the kiddie pool.

The best homemade vanilla ice cream that I ever had was made with duck eggs instead of chicken eggs. It was absolutely heavenly, though I have absolutely no idea where you'd get duck eggs.

[Tyrone Slothrop]

Originally posted by Replaced_Texan
The best homemade vanilla ice cream that I ever had was made with duck eggs instead of chicken eggs. It was absolutely heavenly, though I have absolutely no idea where you'd get duck eggs.

From a duck?

BOTD! Where is bilmore, anyway?

[bill killer]

From a duck. Duh.

Originally posted by Replaced_Texan
The best homemade vanilla ice cream that I ever had was made with duck eggs instead of chicken eggs. It was absolutely heavenly, though I have absolutely no idea where you'd get duck eggs.

ETA - Damn! Too slow again.

[SlaveNoMore]

Tyrone Slothrop
Where is bilmore, anyway?

[Mmmm, Burger (C.J.)]

Originally posted by Tyrone Slothrop
From a duck?

BOTD! Where is bilmore, anyway?

Or Bilmore

And this may also explain where he is: club fed.

[Gattigap]

Originally posted by Mister_Ruysbroeck
WHAT IS IT WITH PEOPLE TRYING TO APPEAR POPULAR TODAY?

Psst: It's not just the card game.

[NotFromHere]

Originally posted by Replaced_Texan
The best homemade vanilla ice cream that I ever had was made with duck eggs instead of chicken eggs. It was absolutely heavenly, though I have absolutely no idea where you'd get duck eggs.

Being allergic to the eggs would make that suck for me. However, I saw Martha make this one on Saturday and she swears by it. The World's best vanilla ice cream.

2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 teaspoon pure vanilla extract


In a medium saucepan, heat milk, vanilla bean, and seed scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.

Remove vanilla bean from hot milk. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so that it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker, following manufacturer's instructions.

[Atticus Grinch]

Originally posted by tmdiva
Anyone got a killer recipe for homemade vanilla ice cream? I have a gelato machine, but that's just not going to be enough to feed the crowd coming over on Saturday, so I'm going to get one of those 20-buck ice-and-salt jobbies at Freddy's. But all my recipes are for the gelato machine. Help me out?

• MASTER RECIPE FOR VANILLA ICE CREAM
  
  Makes 1 quart
  
  If necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract’s potency, stir it into the chilled custard just before churning.
  
  2 cups whole milk
  3/4 cup sugar
  4-inch piece of vanilla bean, slit lengthwise and seeds removed (see illustration), pod reserved
  6 large egg yolks
  1 cup heavy cream
  
  1. Bring milk, 1/4 cup sugar, and vanilla seeds and pod to 175 degrees in a heavy saucepan over medium heat, stirring occasionally to dissolve sugar and break up vanilla seeds.
  
  2. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk.*
  
  3. Remove 1/2 cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees, 8 to 10 minutes. Remove saucepan from heat; strain custard into a plastic or nonreactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature.
  
  4. Seal container and refrigerate until custard is no more than 40 degrees, 4 to 8 hours. Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen.
  
  *Yolks need to be beaten very well with some of the sugar before being combined with the other ingredients. If the yolks are only lightly beaten, the color of the finished ice cream is shockingly yellow.

Cook's Illustrated, July 1993. They also recommended the Krups La Glacière ($59.95, 1 1/2-quart capacity), if you (1) don't want to drop $600 on a fancy machine with its own refrigeration unit; and (2) you don't want the "grainy, icy, and dense" ice cream produced by hand-cranked models that cost just as much, or nearly so.

[NotFromHere]

Originally posted by Atticus Grinch [list]MASTER RECIPE FOR VANILLA ICE CREAM

That seems a little heavy on the egg yolk. Otherwise, the same.

[Atticus Grinch]

Originally posted by NotFromHere
That seems a little heavy on the egg yolk. Otherwise, the same.

Why eggs:

• Early in the testing process it became apparent that "French vanilla," made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" vanilla, made without eggs. In texture as well as flavor, the French version simply had far more of the richness and creaminess that we look for in ice cream. While as few as three yolks in a quart recipe makes an excellent ice cream, we found that six yolks made for an optimum silky texture without tasting eggy. As for cream, we liked just one part to two parts milk. Any more and the ice cream took on an undesirable "buttery" quality. Besides adding sweetness, we found sugar gives ice cream a smoother, softer, more "scoopable" end product. This is because the sugar both reduces the number and size of ice crystals and lowers the freezing temperature of the mixture so that you can beat the mixture longer, incorporating more air into the ice cream, before it freezes.

Maybe you get your recipes from felons, but that doesn't mean the rest of us have to.

[NotFromHere]

Originally posted by Atticus Grinch
Why eggs:

Maybe you get your recipes from felons, but that doesn't mean the rest of us have to.

Hey if I can get my bong from a felon, why not my ice cream recipe? OK, well I can't actually eat either one so, whatever. 5 eggs, 6 eggs, same effect. Plus I don't want my ice cream "shockingly yellow." Ew.

It's not like we're going to the party anyway.

[tmdiva]

Originally posted by Atticus Grinch
Cook's Illustrated, July 1993. They also recommended the Krups La Glacière ($59.95, 1 1/2-quart capacity), if you (1) don't want to drop $600 on a fancy machine with its own refrigeration unit; and (2) you don't want the "grainy, icy, and dense" ice cream produced by hand-cranked models that cost just as much, or nearly so.

Okay. Does it translate into a gallon?

And I've already got the "fancy machine with its own refrigeration unit," but like most of its ilk, it only makes a quart, and I need a whole hell of a lot more than a quart of ice cream. And the 20-buck ice-and-salt jobbies have an electric motor (I agree with Cook's that there really doesn't seem to be any good reason to spend $200-250 on a hand-cranked machine, no matter how authentically rustic).

tm

[Tyrone Slothrop]

just a few more posts

[Tyrone Slothrop]

Originally posted by Tyrone Slothrop
just a few more posts

and we can get rid

[Tyrone Slothrop]

Originally posted by Tyrone Slothrop
and we can get rid

of these wide margins