This weeks recipe come straight out of the 2016 Summer Issue of the Bake Feed magazine. While enjoying the sunshine and warm waters of a friends pool last weekend I had a chance to really look closely at each delicious recipe. I knew I had a Cuisinart ice cream maker somewhere and even though the direction were somewhere safe (somewhere so safe the will never be found) I figured I’d be able to whip up one of ‘The Creams’ featured in the magazine.
Yesterday was Canada Day so out came the ice cream maker to officially kick off summer and all the necessary ingredients.
Instead of the vanilla bean in the Bake Feed’s recipe I used 1 tablespoon of vanilla bean paste; otherwise, I followed the recipe and am excited by the smooth, creamy and flavourful results.
A few tips that may help along the way:
Freeze your ice cream bowl at least 24 hours for best results. It seems any less than this length of time and your ice cream may be to slushy.
Fill the ice cream maker no more than 2/3 full. The machine is aerating and preventing ice crystals from forming and the volume will increase so give it some space.
The ice cream will be much softer than your grocery store brick.
Don’t substitute in milk for the cream. Ice cream is a treat so just go ahead and use the whipping cream and full fat milk and egg yolks.
Yes, egg yolks are in ice cream and you are cooking a custard and then freezing.
NO, you won’t be sorry you went to the trouble to make this.
Brown Sugar Vanilla Bean Ice Cream
2 cups heavy whipping cream (35% whipping cream here in Ontario)
1 cup whole milk
1 tbsp vanilla bean paste
3/4 cup firmly packed brown sugar
1 tbsp light corn syrup
1/4 tsp salt
5 large egg yolks
2 tbsp cornstarch
In a heavy 4-quart saucepan, combine cream, milk, vanilla bean paste, brown sugar, corn syrup, and salt. Bring to a simmer. In a bowl, whisk together the egg yolks and the cornstarch.
Once the cream mixture is simmering whisk about 1/2 cup of it into the egg yolks making sure to whisk it constantly. Now add this tempered egg mixture into the remaining hot cream mixture and whisk to combine.
Cook, whisking constantly, over a medium or medium-low heat, until you can coat the back of a spoon. This will take about 7-8 minutes. You will feel and see the mixture thickening as you whisk it.
Remove the saucepan from the heat and let the mixture cool about 10 minutes. Scrape into a bowl and cover with plastic wrap and put in fridge for at least 4 hours or overnight.
Once mixture has been chilled put in your ice cream maker and process according to manufacturer’s directions.
For mine I placed mixture in the ice cream maker and let it process for about 20 minutes.
Scrape ice cream into an 8×10-inch container and cover with plastic wrap and refrigerate overnight or for at least 8 hours.