The verdict

OK, so if you read last night's post, you might be wondering how the ice cream turned out. WAY too rich. It's back to the drawing board, I guess.


If you're looking for a really rich ice cream recipe to serve tiny quenelles of next to a tart or flourless chocolate cake or something else, please find the recipe below. If you value your heart, cholesterol level, weight, dress size, etc., I'd stay away.

FRENCH VANILLA ICE CREAM
Makes about 1 quart
From Williams-Sonoma Frozen Desserts (as modified by me)

INGREDIENTS
6 large eggs
1 large, soft vanilla bean
1.5 c whole milk
1.5 c heavy cream, divided
0.75 c granulated sugar


INSTRUCTIONS
1. Separate the eggs. Keep the yolks in a medium-sized heatproof bowl (the one I used was 1.5 quarts). Discard the whites or save them for another use. (Pavlova anyone?)
2. Split the vanilla bean. Scrape the seeds into a saucepan and add the pod to the saucepan as well.
3. Add the milk, 1 c cream and sugar to the saucepan with the vanilla. Add the remaining 0.5c cream to the egg yolks. Using a whisk, mix the yolks and cream together vigorously until they are blended and a pale, buttery yellow, 2-3 minutes.
4. Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges, the liquid just begins to ripple in the center, and the sugar is dissolved, 4-5 minutes. Do not allow to come to a boil.
5. Remove saucepan from heat. Begin whisking the egg yolk mixture with one hand while slowly pouring one-fourth of the hot milk mixture into the yolks with the other. When one-fourth of the hot milk mixture has been blended into the yolks, pour the warmed yolk mixture back into the saucepan, whisking constantly until well blended.
6. Place the saucepan with the milk-and-yolk mixture over medium heat and cook, stirring constantly with a wooden spoon, for 4-5 minutes. Make sure you reach all areas of the saucepan to ensure that the custard does not scorch or curdle. The custard should come to a bare simmer, with steam rising from the surface and the surface rippling, but it should not reach a boil. It is ready when it is thick enough to coat the back of the spoon, and if you draw your finger along the spoon, it leaves a trail that does not fill in immediately. Remove from the heat.
7. Set a fine mesh sieve over a bowl. Pour the hot custard through the sieve, pressing the liquid through with the back of the spoon and leaving any grainy solids in the sieve along with the vanilla bean pod. Discard the pod.
8. Fill a large mixing bowl halfway with ice cubes and enough water just to cover the ice cubes. Place the bowl with the custard into the larger bowl, nestling the medium bowl into the ice cubes. Let the custard cool, stirring occasionally, until it reaches room temperature, 30-45 minutes. Once the custard has cooled to room temperature, remove the medium bowl from the ice-water bath.
9. Place a piece of plastic wrap directly on the surface of the custard, which will prevent a skin from forming. Cover the top of the bowl with plastic wrap and refrigerate until the custard is well chilled, at least three hours or up to 24 hours.
10. Pour the base into a ice cream maker, churn.


11. Store in the freezer. Ice cream is best served 6-12 hours after being transferred to the freezer.


And yes, I survived my recreational jogging tonight. So yes, I ate some ice cream and a cookie. Maybe two cookies.