Saturday, January 22, 2011

Ice Cream And Blueberries...An Almost Cheat

Two little scoops of homemade ice cream topped with Blueberries – an almost cheat!
This Ice Cream is flavored with the Tahitian vanilla. Tahitian vanilla beans are almost black in color and have complex floral aromas. I have to say, this is the creamiest, most magnificent vanilla ice cream I’ve had in a long time.

It's also made with crème anglaise, the mark of the best French ice creams. And we LOVE everything French!

Bon Appetit!

Tahitian Vanilla Ice Cream
From the Food Network

4 egg yolks

1/2 cup sugar

1 teaspoon cornstarch

1 3/4 cups scalded milk

1 teaspoon pure vanilla extract

1 1/2 teaspoons Cognac

Seed of Tahitian Vanilla Bean

Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble!

Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and seeds of the vanilla bean, if using.

Freeze the mixture in an ice cream freezer according to the manufacturer's directions.

Transfer to a plastic container and store in the freezer until ready to serve.