Dessert
(Ice Cream
)
Ice Cream Base
Contributor: Scott
2
cups
half and half
1
cup
heavy whipping cream
1
cup
sugar
1
whole
vanilla bean
or 1 tsp vanilla
Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.
Stirring occasionally bring the mixture to 170 F. (to just barely a simmer, removing it from the heat as soon as
a bubble hits the surface, don t let it boil) Remove from heat, 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 a freezer until soft serve consistency, spoon back into lidded container and let harden in
the freezer for at least one hour.
Different flavors can be made by adding 1 tsp of flavoring or liquor to the base.
Also any jams or jellies can be used for fruit flavor by a 1 to 1 substitution with sugar. Mostly 2 tablespoons
less sugar and 2 tablespoons of jams.
Edition: 4