Monday, July 5, 2010

French Vanilla Ice Cream

My second contribution to our Independence Day bash was homemade vanilla ice cream laced with peanut butter cookie dough. We like to get creative with our add-ins.It turned out delicious and creamy. I was a little worried that the cookie dough would have a weird texture when frozen, but it was soft and tasty.
This is a bit of an expense to make...but once a year for a cookout-it's totally worth it!
Total cost: about $8.50 (makes 19 servings 1/2 c/serving)

Recipe from Kitchen Aid Ice Cream Maker Attachment book (add in opt)
2-1/2 c half-and-half
8 egg yolks
1 c sugar
2-1/2 c whipping cream
4 tsp vanilla
1/8 tsp salt
Optional Add ins: 
1 1/2 c Peanut butter cookie dough (store bought) or chopped cookies, nuts, cookie dough, candy, etc

A couple of years ago, we added Girl Scout Tagalongs, which was fantastic!
  • In medium saucepan, over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
  • Place egg yolks and sugar in mixer bowl. Attach bowl and wire whisk to mixer. Mix (speed 2) for 30 seconds or until well blended and slightly thickened. 
  • (on speed 2) Gradually add half-and-half. Mix until blended. 
  • Return half-and-half mixture to saucepan. Cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.
  • Transfer half-and-half mixture into large bowl, stirring in whipping cream, vanilla, and salt. Cover and chill at least 8 hours
  • Assemble and engage freeze bowl (or put together your ice cream maker if your not using the Kitchen Aid)
  • (speed 1) Using container with a spout, pour mixture into freeze bowl. Continue (speed 1) for 15-20 minutes or until desired consistency. Add optional 1-1/2 c add ins during last 1-2 minutes of freeze time.
  • Serve immediately for soft serve ice cream....or freeze in air tight container for 5+ hours for hard ice cream

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