This vanilla ice cream is presented within the Fricassée of Winter Fruits recipe of Payard Desserts. It is a simple, straightforward recipe for whenever you need a great vanilla ice cream.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Payard Desserts by Francois Payard with Tish Boyle. Copyright 2013.
Image: Dédé Wilson
- 1 cup (250 g/8.8 oz) whole milk
- 1 cup (250 g/8.8 oz) heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 6 large (112 g/4 oz) egg yolks
- ½ cup plus 2 tablespoons (125 g/4.4 oz) granulated sugar
- In a medium saucepan, combine the milk, cream and vanilla bean pod and seeds and bring to a gentle boil over medium heat.
- In a medium bowl, whisk together the egg yolks and sugar until pale. Whisk about half of the hot milk mixture into the yolks, then return this mixture to the remaining milk mixture in the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 175°F (79°C) on an instant-read thermometer; do not let the mixture boil, or the egg yolks will curdle. Remove the pot from the heat and immediately pass the ice cream base through a fine-mesh sieve into a bowl. Set the bowl in an ice bath and stir frequently until cold.
- Transfer the ice cream base to an airtight container and refrigerate for at least 4 hours, or overnight.
- Process the base in an ice cream machine according to the manufacturer’s instructions. (Be careful not to over-churn the ice cream or it will become grainy.) Transfer the ice cream to an airtight container and freeze until ready to serve.
- Whole Milk Ice Cream: For the milk, use organic, cream-top milk from a local creamery.