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Tuesdays With Dorie: Vanilla Ice Cream

July 28, 2009

It’s back to basics this week with vanilla ice cream. I like almost all flavors of ice cream, but you just can’t go wrong with vanilla.

VanIC

What I did: I cut the recipe in half. This is rich!

How it went: Let’s just say that I’ve had better luck cooking custard. I let it go a little too far, and when I was straining the cooked mixture, I couldn’t help but think that I was on my way to omelet ice cream. Aaargh. When my gut told me it was done, my thermometer disagreed. Next time I’ll use my digital thermometer, which I think is pretty reliable. I was going to mix something in or make a fudge sauce to go on top, but I was discouraged and decided to leave it as-is. Perhaps I should have made a side of hash browns?

How it tasted: After freezing it for a few hours, the texture was awesome. I thought it was good, but I do think that the flavor wasn’t quite what it should have been due to my cooking error. Despite that, the vanilla flavor shone through. I poured some coffee-vanilla liqueur on top and it was a great combination of flavors. My husband thought it had a caramely flavor and he was impressed with the distribution of the vanilla bean flecks (I told him that I worked very hard on getting them spaced evenly!).

Will I make this again?: I’d like to give this another try because I’m sure it would be even better if I didn’t overcook the custard. I’m sure after reading how the other Tuesdays With Dorie bakers fared, I’ll be inspired to make this again. Do you want to give this a try? The recipe will be posted at Cafe Lynnylu because Lynne had the honor of making this week’s selection. Or better yet, open your copy of Baking: From My Home to Yours to page 428.

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27 comments

  1. It sounds like your tasted just fine. Definitely make it again. I’m amazed at all the variations people have come up with. Well done!


  2. Your ice cream turned out beautifully!

    I had to laugh at the side of hash browns…that was pretty funny. I had a hard time getting mine to come to a boil. I was so afraid the custard was going to be overcooked.

    Looks like it all turned out well.:)


  3. My custard broke completely, but I strained it, and froze it anyway.


  4. It took me a minute to realize what you meant about hash browns – very cute! And although it may have cooked too long, it sure looks pretty in that glass.


  5. A side of hash browns. ha, how ’bout some bacon! πŸ˜‰
    I’m reading about others who thought they overcooked the custard, but said the ice cream turned out great. I kind of think 6 egg yolks is a little too much, maybe that’s where the “eggy” comes from. I’m going to try it and cut some of the yolks. Still, this was good!


  6. Hahah omelet ice cream… yum? Hahaha no seriously, though, I’m glad this one worked out because it looks beautiful! And I love that you used your own coffee-vanilla liquer (so AMAZING!) in it as well!


  7. I love your presentation in the martini glass! Sounds like you’re not alone with the overcooking of the custard.


  8. Great photo! Coffee-vanilla liqueur? Um, yes please! πŸ™‚


  9. Your ice cream looks great! Love the picture.


  10. Looks wonderful and it sounds like an overall success. And the liqueur sounds like quite the delectable topping!


  11. Love the ice cream in the martini glass! Sorry for the ice cream strife, but at least the texture turned out in the end…


  12. yeh, I should think there is a problem with the curdling custard as well. but in the end everything turned out well! that icecream of yours looks fantastic!


  13. Looks delicious! I thought this custard formed really fast. I thought it was nice that Dorie even gave the measurements for a half-recipe, but I knew a whole batch wouldn’t be a problem – and unfortunately not because it lasts a long time in the freezer.


  14. That looks just delicious!


  15. I made a third and wished that I had made the whole recipe. I loved it


  16. It looks awesome!


  17. I bet it was great with the liqueur on top! Love your pic!


  18. sounds really good, esp with the liquor on top!


  19. Ice cream looks great. I topped mine with swirls of Honey. Delicious.


  20. Better than store bought! I love vanilla ice cream too. It can be so hard to over rule our tools and technology when our gut tells us something else. Have you calibrated your thermometer? Fill a glass with ice and then add cold water. Put the thermometer in and it should read 32 degrees F. Sometimes there is a nut that can be adjusted to bring it to the right temp if it’s off, or at least you know it runs hot or cold. Good luck with the next batch. There is still a lot of summer ice cream eating weather left to make many more batches.


  21. I agree with you about the flavor – my plan is to juice it up in the next batch and add the bean with the extract. I love the hashbrown comment – made me think of the recipe for a bacon flavor ice cream that was left on the counter the other day……

    Great photo – love the background and how clever is using a martini glass in the shot! Really makes for a fun and different presentation!


  22. That’s an elegant picture of your Vanilla Ice Cream! How did you get the vanilla bean seeds spaced evenly? They got all clumped together when they were steeping, it was hard to separate them!
    I made the same mistake with the custard, except probably a lot more so than you! I’d like to try this again too!


  23. My thermometer gives me fits, so I just abandoned it this time in favor of the spoon test, and it was much better than the honey peach (when I way overcooked the custard). Your vanilla looks seriously delicious!


  24. Your post made me giggle. I’m sure your husband appreciates you spending hours in the kitchen making sure your vanilla specks are perfectly spaced. Too funny. Sorry the custard gave you problems. It looks great though.


  25. This is elegant and gorgeous Jill. I think you did a great job.


  26. Your ice cream looks great! It doesn’t look like the custard broke. If it happens again, when removing the pan from the heat-whisk the mixture really well and you may be able to salvage it. Thanks for making Dorie’s recipe with me.


  27. Beautiful Jill! Luscious and delightful…



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