California Cooking and Southern Style by Frances Schultz

Author:Frances Schultz
Language: eng
Format: epub
ISBN: 9781510740501
Publisher: Skyhorse Publishing
Published: 2019-03-14T16:00:00+00:00

1 cup whole milk

½ cup half-and-half

½ cup cream

6 tablespoons sugar, divided

¼ vanilla bean, split and scraped

4 egg yolks

Pinch salt

1 teaspoon vanilla extract

Brown butter flavoring, if desired (see below)

In a medium saucepan over medium heat, pour the milk, half-and-half, and cream. Sprinkle in 3 tablespoons of sugar and add the vanilla bean and scrapings, but do not stir. Bring to a light simmer.

Meanwhile place the egg yolks in a medium-sized bowl with the remaining 3 tablespoons of sugar and whisk together.

Add a spoonful or two of the hot cream mixture to the yolks to temper them so that they do not cook. Whisking constantly, slowly add the remaining cream mixture to the egg yolks.

Return the combined custard mixture to the pan on medium heat. Stir constantly with a wooden spoon until the mixture starts to thicken and coat the back of the spoon. Immediately pour into a clean bowl in an ice bath to cool.

Season with a pinch of salt and the vanilla extract.

When cool, strain and refrigerate for at least 3 hours.

Freeze according to ice-cream machine directions. When the ice cream is almost finished, slowly stir in the brown butter. Store in the freezer until serving.

To make the brown butter: In a small saucepan over medium-low heat, warm 3 tablespoons of butter until bubbling and golden brown.

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