Lovely. Thanks! Did you bookmark it for yourself?I'm quoting Choco from another thread here. I saved ir cause I plan to make it eventually.
asic vanilla ice cream. Sam Fuller
2 cups heavy cream (1 cup reserved)
2 cups whole milk (1 cup and 1/4 cup reserved)
1 cup kefir
8 extra large egg yolks (or 9 large)
1 whole vanilla bean
1 packet unflavored gelatin (next to the Jello, usually Knox brand)
8 Rounded Tablespoons DARK brown sugar (1/2 cup), or to taste
2 Tablespoons spiced rum (I like Sailor Jerry)
4 Tablespoons plain 80 proof vodka
1.) In a small bowl, sprinkle 1 packet of gelatin over 1/4 cup cold whole milk. Set aside to dissolve. Milk MUST be COLD.
2.) In a medium-sized saucepot, heat 1 cup heavy cream and 1 cup whole milk over medium-low heat until steaming. Stir infrequently to keep milk from burning on the bottom.
3.) In a heatproof mixing bowl, whisk 8 egg yolks until combined. Slowly pour the hot milk/cream mixture into the egg yolks, whisking constantly and about 1/4 cup at a time. IF YOU POUR THE HOT MILK INTO THE EGGS TOO FAST YOU WILL SCRAMBLE THEM! It is crucial you do it in a slow and steady stream, a little at a time, and whisking quickly to keep them from scrambled. Once the hot milk/cream is fully incorporated into the eggs, pour in 1 cup of cold milk to kill the heat. Add your (now soft) gelatin and whisk to combine.
4.) Scrub the saucepot you heated the milk/cream in to remove the milk deposits from the bottom. Dry the pot. Return to medium-low heat and pour in the milk/cream/gelatin mixture (which I will now refer to as custard). Cut your vanilla bean in half lengthwise. Scrape the paste out of the bean and into the custard mixture. Throw the whole pod in there.
5.) Add the brown sugar. Allow the mixture to slowly cook, stirring occasionally, until tiny bubbled form around the edges and the custard thickens til it coats the back of a metal spoon. Make sure 100% of the geltain melted and there are no lumps anywhere. Remove from heat and allow to cool to room temperature.
6.) Once at room temp, pull out the vanilla bean and squeeze it to get all the goodness out and into the custard. Add 1 cup of kefir, whisk. Cover and place in fridge overnight or until completely chilled.
7.) The next day, the gelatin will have completley set this into a pudding. With an electric hand mixture, whip it until completely smooth. Mix in rum and vodka. This will help keep it from freezing into a brick.
8.) In a separate bowl, whip the remaining 1 cup heavy cream until stiff peaks form. Fold it into the custard with a spatula. Don't overmix - you want some air left in there.
9.) Scrape the mixture into your ice cream maker and freeze according to directions.
10.) Transfer to a container and freeze til set.
NOTES: You can sub 1 cup of whole milk for the kefir but I prefer the light tang the kefir leaves. It adds depth. If you do not have vanilla beans, you can use 1 tablespoon REAL vanilla extract, but seriously, Amazon sells vanilla beans for around $25 for half a pound. They will last a very long time and you can make your own homemade extract out of cheap vodka, too. Sugar is also variable. Taste. I don't like very sweet ice cream. Adjust accordingly. THIS RECIPE WILL NOT FIT IN A 1.5 QUART ICE CREAM MAKER! YOU MUST HAVE A 2 QUART!
I should add that I've had better luck adding more gelatin. I now buy Great Lakes gelatin instead of the Knox packets since it's far more economical. If you use a tub of gelatin use 1 level Tablespoon or 2 heaping teaspoons, or two packets of Knox.