![]() Try to keep the mixture at a slow, steady boil, adjusting the temperature as needed. Stir mixture with the whisk until it reaches a low boil and then cook for 1 minute. Place saucepan over medium heat and whisk constantly until the mixture starts to bubble around the edges. Want to make this a mocha ripple instead? Use brewed coffee or espresso in place of the water. Dutch-process cocoa powder in a medium saucepan and whisk to combine.ĭon't have corn syrup on hand? There are plenty of substitutes. To make the fudge sauce, place 1/2 cup sugar, 1/3 cup light corn syrup, 1/2 cup water, and 6 Tbsp. (If chocolate sauce and candied peanuts aren't your thing and you'd rather make plain vanilla ice cream-hey, to each his own-skip this section and go straight to step 22.) 11. While the ice cream base is chilling, you'll make the fudge sauce and chocolate-covered peanuts. Then place in a storage container, seal, and refrigerate for at least 4 hours and up to 2 days. Place the custard bowl on top of the ice and let it settle in so that the ice comes up around the side of the bowl. To speedily chill in an ice bath: Pour the custard into a metal bowl or plastic storage container- no glass! Fill a second bowl, the same size or larger, half full with ice and add cold water halfway up the ice. vanilla extract ( to really round out that vanilla flavor) and chill the custard. With a damp cloth, wipe off the vanilla pod and add it back to the custard. ![]() Use your spatula to push the mixture through the strainer and be sure to scrape the underside of the strainer once it's all through to catch any custard clinging to the bottom of the mesh. Once the mixture has thickened to the consistency of loose pudding, pull it off the heat and pour it straight into the mesh strainer set over the bowl of cream. Photo by Chelsea Kyle, Food Styling by Kat Boytsova 9. The ice cream is ready when you can draw a line on the back of the spoon and it stays. A utensil with a squared-off edge will be helpful here. Make sure to scrape your utensil across the bottom and into the curves of the pot since that is where the mixture will start to thicken up first and you don't want the mixture to settle or get lumpy. Stir constantly with a wooden spoon or one of my favorite spatulas.Īgain, you don't need to stir vigorously-gentle, figure eight motions are best. Keep the heat at medium or you risk making vanilla-flavored scrambled eggs. Pour the milk-and-egg mixture back into the saucepan and place over medium heat.ĭon't try to rush it. You don't have to whisk hard-this isn't a competition-just enough to keep everything moving around and warming evenly until it's all incorporated into one homogenous liquid. While continuing to whisk the eggs, slowly pour the hot milk mixture down the side of the medium bowl. ![]() ![]() Photo by Chelsea Kyle, Food Styling by Kat Boytsova 6. While whisking, slowly drizzle warm milk into eggs to gently bring their temperature up. Here are 12 suggestions for what you can do with those leftover egg whites. At the same time, in a medium bowl, whisk together 4 large egg yolks. Bring the vanilla-milk mixture just back to a simmer. The cold cream will stop the mixture from cooking so that there's no chance your ice cream base will go over. In the meantime, pour 1 cup cold heavy cream into a large bowl and place a fine-mesh strainer over the bowl. You want that vanilla flavor to really soak in. Let the vanilla-milk mixture steep for 30 minutes. Or toss it into your sugar jar, or a bottle of vodka, rum, or whiskey to make vanilla sugar or vanilla-infused spirits. Store the other half in a small plastic bag or glass jar at room temperature. Meanwhile, scrape the seeds from half a vanilla bean and add the seeds and the scraped vanilla pod to the pot. Photo by Chelsea Kyle, Food Styling by Kat Boytsova 2. Use the dull side of a paring knife to scrape the vanilla beans from the pod.
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