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Scott Phillips

屈服:产量约为1夸脱。

This ice cream recipe uses David Lebovitz’s simple formula tocreate your own custom ice-cream味道。在这里,香草豆和提取物创造出超强的香草味,并从波旁威士忌拍摄的精致扭曲。

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Table salt
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 5 large egg yolks
  • 3 to 4 Tbs. bourbon
  • 2 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 350
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • 饱和脂肪(G):15
  • 多不饱和脂肪(G):1.5
  • 单不饱和脂肪(G):8
  • Cholesterol (mg): 215
  • 钠(MG):75
  • Carbohydrates (g): 22
  • Fiber (g): 0
  • 蛋白质(G):4

Preparation

  • In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
  • Stir in the vanilla seeds and the split bean. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
  • Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
  • Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
  • 将鸡蛋混合物倒回锅中,用低火煮熟,不断搅拌,并用耐热橡胶铲刮下底部,直到蛋ust略微变稠(它应该足够厚,可以涂上刮刀,并用指手指握住一条线条),4至8分钟。在这一点上,即时阅读的温度计应读取175°至180°F。不要让酱汁过热或煮沸,否则会凝结。立即将蛋ust放入冰浴中的冷奶油中。用刮刀牢固地在过滤器中的香草豆上按下,以提取尽可能多的风味。丢弃香草豆。
  • Cool the custard to below 70°F by stirring it over the ice bath. Stir the bourbon and vanilla extract into the cooled custard.
  • 冷藏蛋ust直到完全冷藏,至少4小时。然后根据制造商的说明将冰淇淋制造商中的蛋ust冻结。将刚刚夹住的冰淇淋转移到气密容器中,并冻结至少4小时或最多2周。

Reviews

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Reviews (2 reviews)

  • jimstoic| 07/06/2012

    The best ice cream recipe I've made, with the possible exception of the triple-chocolate recipe included with the Kitchenaid Stand Mixer Ice-Cream Maker attachment. I think the bourbon helps keep it from getting too hard. I like strong vanilla flavor, so I steeped the vanilla about half an hour longer than called for. Also, I doubled the recipe and it turned out great.I'm going to use this as the base for all of my ice creams from now on. For coffee ice cream, I'll add 3 T Kahlua, for raspberry ice cream, I'll add 3 T Chambord, and so on.

  • User avater
    daisyquilt| 06/22/2009

    I made this ice cream to go along with the brownie recipe from issue 76, pg 59. The recipe was very easy to follow, tasted simply fantastic and my friends have been emailing me for the recipe. I have a friend who is somewhat of a foodie and if he likes it, then I know I have scored. This is definitely a keeper!

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