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Canyon Ranch Homemade Vanilla Ice Cream
Makes 10 Servings
Ingredients
*1 1/2 cups low-fat milk
*1/2 cup half and half
*1 tsp. pure vanilla extract
*1 vanilla bean
*1/2 cup sugar
*1/4 cup beaten egg yolk
Instructions
1Place egg yolks in a medium bowl.
2In a large saucepan, combine remaining ingredients and cook over medium heat, stirring constantly.
3When milk mixture is scalded (about 165 degrees), remove vanilla bean and let cool. Then remove milk from heat and start adding 1/4 cup at a time to egg yolks, stirring constantly. Mix well after each addition.
4Slice vanilla bean lengthwise, scrape out vanilla paste and add to custard mixture. Mix well. Return to saucepan.
5Place saucepan back on heat. Stirring constantly, heat to just under a simmer - about 170 degrees. Do not boil! Immediately transfer to an ice bath and cool completely.
6Place in an ice cream freezer and follow directions to freeze the ice cream.
7FOR CHOCOLATE ICE CREAM, add 3/4 ounce melted unsweetened baking chocolate to hot milk and egg mixture before placing in ice bath.
8FOR PEANUT BUTTER ICE CREAM, add 2 tablespoons natural creamy peanut butter to hot milk and egg mixture before placing in ice bath.
9FOR COFFEE ICE CREAM, add 1 tablespoon espresso concentrate to hot milk and egg mixture before placing in ice bath.
10FOR FRUIT-BASED ICE CREAM, add 2 to 4 tablespoons of fruit puree to hot milk and egg mixture before placing in ice bath.
Notes
  • An ice cream freezer and a candy thermometer make this a snap.
  • EACH 1/3 CUP SERVING CONTAINS APPROXIMATELY: 90 calories, 12 gm. carbohydrate, 3 gm. fat, 117 mg. cholesterol, 3 gm. protein, 27 mg. sodium, 0 mg. fiber

Source
coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com