As The World Churns: Making Ice Cream
Homemade ice cream is so easy, and so good, why even bother with store-bought stuff?
In The Early Show's "Five-Minute Cooking School" Thursday, cookbook author and cooking teacher Tori Ritchie showed co-anchor Hannah Storm how, and whipped up some recipes, at the flagship store in Manhattan of specialty home furnishings retailer Williams-Sonoma.
RECIPES
Classic Vanilla Bean Ice Cream
The best vanilla ice cream is made with vanilla beans that have been steeped in custard to release their maximum flavor. If vanilla beans are unavailable, simply omit the steeping and add 2 tsp. vanilla extract to the chilled custard before freezing.
3 cups half-and-half
1 vanilla bean
3/4 cup sugar
6 egg yolks
Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.
Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups; serves 8.
Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996)
For more recipes, go to Page 2.Fresh Strawberry Ice Cream
Prepare this ice cream at the peak of strawberry season, from April to June, when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.
3 cups half-and-half
6 egg yolks
1 cup sugar
Pinch of salt
2 cups sliced strawberries
1 tsp. vanilla extract
In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.
In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Williams-Sonoma Kitchen.
Chocolate Ice Cream
An incredibly rich chocolate ice cream, this recipe can be the base for many variations. At the end of the freezing process, stir in a handful of toasted nuts, such as almonds or hazelnuts, or bits of chocolate or crystallized ginger.
3 cups half-and-half
6 oz. bittersweet chocolate, finely chopped
(about 1 1/3 cups)
5 egg yolks
1 cup sugar
Pinch of salt
1 tsp. vanilla extract
In a medium saucepan, over medium heat, warm the half-and-half until bubbles form around the edge of the pan. Remove from the heat, add the chocolate and stir until egg is smooth and blended.
In a large mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually pour the chocolate cream, whisking constantly until fully incorporated.
Pour the mixture into the top pan of a double boiler and set over the pan of simmering water. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes, do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze for 3 to 4 hours. Makes about 1 quart.
Williams-Sonoma Kitchen.