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"SERIOUS" VANILLA ICE CREAM
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cups half−and−half
cup whipping cream
cup minus 2 tablespoons sugar
tablespoons peach preserves (not jelly)
vanilla bean, split and scraped
1
) Combine all ingredients (including the bean and its pulp) in a large saucepan and place
over medium heat.
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) Attach a frying or candy thermometer to inside of pan. (see note below)
) Stirring occasionally, bring the mixture to 170 degrees F.
) Remove from heat and allow to cool slightly.
) Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate
mixture overnight to mellow flavors and texture.
) Freeze mixture in ice cream freezer according to unit's instructions. The mixture will
not freeze hard in the machine.
) Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency,
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spoon the mixture back into a lidded container and harden in the freezer at least 1 hour
before serving. NOTE: If you do not have a thermometer, bring the mixture just barely to
a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not
let it boil.
Yield: 1 quart
"
SERIOUS" VANILLA ICE CREAM
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