Tag Archives: heavy cream

French Vanilla Bean Ice Cream

So, there’s store-bought vanilla ice cream and there’s this rich, decadent, creamy, custard-y, fresh vanilla bean studded stuff that’s like creamed crack. You definitely won’t find this in a little cardboard container with a quirky name and a cartoon drawing. Sorry to have to do this to you, but this homemade French vanilla bean ice cream will set your ice cream “bar” wayyyyy high. Oh, and it’s French because it’s made with a custard base…which means it’s made with egg yolk…which means it’s better than just milk…which means you need to make this now.

3 Key components before starting:

  1. Ice Cream Maker (I use a Kitchen Aid Ice Cream Maker attachment for the Stand Mixer)
  2. Vanilla Beans
  3. Time and patience
Makes 1QT
Time: Mostly passive time while cream infuses, chills, then freezes. All in all about 20 mins is actually spent getting your hands dirty.

Get yourself:

  • 2 Vanilla beans
  • 1C Whole milk
  • 2C Heavy cream
  • 3/4C sugar
  • 6 Egg yolks (Large)

Printable Recipe

Grab a couple of vanilla beans and split down the length of the pod using a pairing knife

Scrape out the vanilla bean “caviar” using the dull side of the knife

Set caviar aside

Combine milk, sugar, vanilla caviar, and vanilla pods in a heavy bottomed pot

Heat over medium-low flame until wisps of steam begin to rise off of milk

DO NOT BOIL, gracias

Once milk warms, kill flame, cover, and set aside to steep for an hour

After one hour is up, build an ice water bath

Big bowl with ice and water – 2qt glass bowl inside big bowl – sieve on top

Grab your heavy cream

Pour heavy cream into glass bowl so it stays super cold

Go reheat your infused milk mixture in the pot

Same deal, just warm it over medium-low flame

While milk warms, combine egg yolks in bowl

Don’t forget about your milk…

…Temper Time…

Grab a ladle-full of the warmed milk…

Carefully add the warmed milk little by little to the egg yolks while constantly stirring

This is tempering, the goal is the incorporate the milk into the egg yolks without cooking the yolks

…Custard Time…

Add the tempered mixture back to pot and heat over medium flame while…

…CONSTANTLY STIRRING with a rubber spatula

The spatula is good at preventing the custard from sticking to the bottom of the pot

Stir for 10 mins

Stop whining, man up…it’s worth the effort

Once custard is thick enough to coat the spatula without running…

Pour the custard through the sieve

Press the custard through the sieve using spatula

Stir the mixture to combine

This is your ice cream in liquid form

Taste…

Pop the bean pods into the cream, cover, and chill overnight

Once your cream is thoroughly chilled, set up your ice cream maker

Pluck pods out of cream and pour into base of ice cream maker

Begin to process

After about 10-12 minutes it begins to freeze and grow

After ~25mins you’ll have soft serve ice cream…

Taste (eyes roll into back of head)

…one more step before you indulge…

Pour ice cream into a glass bowl and lay Saran wrap on top of the ice cream

Press down lightly to adhere the Saran wrap to the ice cream

Freeze for a few hours

Look at that scoop action!

Make yourself a big bowl and indulge, you deserve it

In mine and wifey’s honest opinion…

…it tastes a bit like creme brulee…

…just throwin’ that out there

Don’t toss those vanilla bean pods!

Rinse, dry, and stick into your sugar for amazing vanilla infused sugar

Bravo

Potato & Egg Frittata

Here’s a great meal for a weekend breakfast/lunch or even a lazy weeknight dinner any day. Buttery crisp yet soft potatoes and bacon are suspended in a creamy egg mix infused with American cheese, Pecorino Romano, and fresh parsley. This cheesy omelet certainly lends itself to interpretation, but any traditionalist making it won’t veer too far from the basic ingredients that meld so well together. Of course I had to tweak mine just a little bit, you know me…and since it disappeared lighting fast I guess I made the right moves. Make this for just the two of you, the whole family,¬†or even as a breakfast for the post Friday night cocktail party that resulted in one person passed out on top of the dining room table…hey look it happens to the best of us, swallow your pride, take a sip of humility, and eat some of this damn good potatoes & eggs!!

p.s. follow my recipe for Artisan Bread here and make some hero’s (yes I called it a hero, you got a problem with that?!) OR make a batch of the effin’ White Bread here, toast some slices, spread with homemade butter here and spoil that inner hedonist!!

  • Serves: 6
  • Time: 30mins

Get yourself:

  • 8-10 Fresh eggs (I use Organic, free range)
  • 1 Big fat white potato weighing in ~1lb
  • 6 Strips of bacon cut into 1″ thick pieces
  • .5 Vidalia onion diced up
  • 5 Slices American cheese broken up into little squares
  • 1C Pecorino Romano
  • 2T Heavy cream or half-n-half
  • 2T Butter
  • 2T Extra Virgin Olive Oil
  • 2T Fresh Parsley
  • s&cracked pep
  • A large skillet (now’s the time to break out the cast iron!)
  • Bread-n-Buttah
  • OJ (it’s just the right thing to do in this situation)

Let’s do this!Cube the potatoes

In the past I’ve sliced thin into chips and fried

Just get the potatoes fried up one way or another

Fry ’em up over medium-high in the butter and olive oil

Season with some s&cracked pep

While they cook, prep your other ingredients

Ahhhhh Bacon…it’ll never let you down, a true friend in good times and in bad

Chop it up (I like to use kitchen shears it’s easier)

Dice ’em up

Chopped American slices…don’t forget the Pecorino Romano

Scramble up your eggs then add the cream, Pecorino Romano, American, Parsley, a little s&cracked pep

Set aside while the potatoes finish up

Oh yea, if you haven’t already…

Bake up one of these bad boys

A classic NY style–come on say it with me…

HERO!

Once the potatoes are golden brown toss in your bacon and onions

Cook until onions get soft and bacon firms up

You can fry the bacon separately, cool, crumble, and then add to the egg mix…

…But I like to cook the bacon right in there so the fatty bacon goodness gets all over everything

Reduce flame to medium-low and dump in the egg mix

If the pan looks a little dried up add 1T butter to prevent any sticking

Using a rubber spatula work the sides of the omelet…

Let the egg set a bit then lift a side of the omelet with your spatula, lift the pan and let some runny egg fill in the gap

Do this all around until the egg sets nicely and it’s not too runny on top

Turn on your broiler with a rack set about 6″ away from flame

Pop it under the broiler to finish off

Keep oven door open and watch like a hawk or it will scorch

After all that work…you don’t want to be the person to scorch the eggs, not cool

After a couple of minutes take the pan out and work around the edges loosening up the omelet

If it’s still runny then pop it under the broiler for a little longer

Gently slide the omelet on a level cutting surface

Take your time to admire this artfully crafted potatoes & eggs

Slice it up like a pizza pie

Oh damn!

Look at that beauty!

So simple yet so delicious

Enjoy your potatoes & eggs!