Making ice cream, it came out very?!
Making ice cream, it came out very?
loose, followed the directions exactly, but it never "set up". It was like whipped cream. What went wrong. Maybe didnt cook long enough on the stove. Does it have to COMPLETELY cool before putting it in the ice cream maker? and if anyone has some tried and true vanilla ice cream recipies, please respond, TY
Answers:
Yes, it needs to cool completely before it goes into the maker. Also, when you're making ice cream with a home maker, it's not going to be completely firm when the maker is done with it--it'll be soft, like soft-serve ice cream. You need to scoop it out and put it in the freezer and let it firm up.
My tried and true recipe (I used to be a pastry chef, this was the Vanilla Bean Ice Cream recipe I used for several restaurants):
2 cups half and half
1/2 cup sugar
1 vanilla bean
2 egg yolks
Put half & half in a saucepan, turn heat on low. Split the vanilla bean lengthwise, and scrape out the seeds inside and add to half & half, and then add the vanilla bean. Bring the half & half to a low simmer, then turn the heat off so the cream can steep with the vanilla bean for 30 minutes.
Remove the bean and set aside for another use.* Bring the half and half back up to a low simmer, and add sugar, and whisk until sugar is dissolved.
In a seperate bowl, have egg yolks, and whisk slightly. Pour about a 1/4 cup of the hot cream into the yolks, and whisk; then add another 1/4 cup of hot cream into that mixture, and whisk until the egg yolks are completely mixed in, then pour this into the saucepan of hot cream, then whisk while bringing the mixture to a simmer again. Cook until the mixture is thick enough to coat the back of a spoon.
Pour mixture into a bowl, cover, and refrigerate until completely cool; overnight is best. Pour into ice cream maker and make as per machine's instructions.
*Don't throw away your vanilla beans! Add it to a few cups of sugar in an air-tight container, and let sit for 2 weeks. You'll have yummy vanilla sugar!