We have an ice cream maker and my kids want to make ice cream but vanilla beans are SO expensive. I know the beans would probably be better to use but I'm hoping the extract will be OK....what do you think?
Visit my blogs:
Stop signs are NOT a suggestion!
Dear Math: I am not your therapist...solve your own problems!
Sure...it'll be just fine. Here's another good recipe to try:
Sugar Ice Cream8/2007Once
the sugar syrup starts to take on color, it will darken quickly, so
swirl the syrup in the pan, removing the pan from the heat for a few
seconds at a time as you work. You also do not want a really light
syrup here—this is Burnt Sugar Ice Cream—so go for a rich, deep
mahogany color instead of a syrup the color of Budweiser.Makes
about 1 quart
piece vanilla bean or
1 1/2 teaspoons vanilla extract
Split the vanilla bean in half lengthwise, scraping both sides with a
paring knife. Reserve both the pod and the scrapings. Combine milk,
1/4 cup sugar, heavy cream, and reserved vanilla pod and scrapings in
heavy saucepan over medium-high heat. (If using vanilla extract, do
not add it now.) Bring mixture to 175 degrees, stirring
occasionally.2. Meanwhile, beat whole egg and yolks and 1/4
cup sugar with electric mixer or whisk until pale yellow and thick,
about 2 minutes with mixer or 4 minutes by hand.3. Remove 1/2
cup hot milk mixture from saucepan and add slowly to beaten egg yolks
while whisking vigorously. Whisk this mixture back into saucepan.
Over low heat, cook mixture until it reaches 180 degrees on an
instant-read thermometer, stirring constantly (about 5 minutes).
Custard should be thickness of heavy cream but should not boil or
bubble. If mixture starts to give off a fair amount of steam, take
off heat for a few moments and stir vigorously. This is a sign that
milk-cream mixture is about to boil.4. Combine remaining 1/2
cup sugar with 1/4 cup water in small saucepan over medium heat. Do
not stir but swirl pan vigorously until sugar dissolves. Increase
heat to high and bring syrup to boil. Cover and cook for 2 minutes.
Uncover and continue to cook until syrup takes on color. Swirl pan
constantly at this point, moving pan off and on heat to slow down
cooking. Remove from heat when syrup is dark and mahogany-colored.
Pour into custard mixture (make sure there is a lot of extra room in
the saucepan—the custard will bubble and froth) and whisk for about
a minute. (The sugar syrup will harden at first and then dissolve as
you whisk.)5. Pour custard through fine-mesh strainer into
nonreactive bowl. Remove vanilla pod from strainer and add to
mixture. If using vanilla extract, add it to the custard now. Place
bowl into a large bowl filled halfway with ice water to cool. When
mixture reaches room temperature, cover bowl with plastic wrap and
refrigerate. It is best to refrigerate mixture overnight or for at
least 6 hours. (The temperature is less critical if you are using an
expensive electric ice cream machine or the old-fashioned models such
as White Mountain that depend on ice and rock salt for cooling.
However, newer machines with removable liners that are chilled in the
freezer cannot successfully make ice cream with a warm custard
base.)6. When chilled, remove vanilla pod (if using), stir,
and place into ice-cream machine. Follow manufacturer's directions.
When done, place ice cream in the freezer to freeze solid. (The ice
cream will still be soft after churning in the machine.)
Thanks motorhomegal...how much do you think? A teaspoon?
Thanks for the recipe...sounds good!
The above recipe says 1 1/2 teaspoons so I'd go with that.
© RDA Enthusiast Brands, LLC 2015