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Canyon Ranch
Homemade Ice Creams
Homemade Ice Creams
Ingredients
| * | FOR VANILLA ICE CREAM: |
| * | 1/4 cup beaten egg yolks |
| * | 1 1/2 cups low-fat milk |
| * | 1/2 cup half and half |
| * | 1 teaspoon pure vanilla extract |
| * | 1 vanilla bean |
| * | 1/2 cup sugar |
Instructions
| 1 | Place egg yolks in a medium bowl. |
| 2 | In a large saucepan, combine remaining ingredients and cook over medium heat, stirring constantly. |
| 3 | When 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. |
| 4 | Slice vanilla bean lengthwise, scrape out vanilla paste and add to custard mixture. Mix well. Return to saucepan. |
| 5 | Place 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. |
| 6 | Place in an ice cream freezer and follow directions to freeze the ice cream. |
| 7 | FOR CHOCOLATE ICE CREAM: Add 3/4 ounce melted unsweetened baking chocolate to hot milk and egg mixture before placing in ice bath. |
| 8 | FOR PEANUT BUTTER ICE CREAM: add 2 tablespoons natural creamy peanut butter to hot milk and egg mixture before placing in ice bath. |
| 9 | FOR COFFEE ICE CREAM: add 1 tablespoon espresso concentrate to hot milk and egg mixture before placing in ice bath. |
| 10 | FOR FRUIT-BASED ICE CREAM: add 2 to 4 tablespoons of fruit puree to hot milk and egg mixture before placing in ice bath. |
Notes
Source
Canyon 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