Pioneer Woman Vanilla Bean Ice Cream Recipe 45

VANILLA BEAN ICE CREAM

Steps:

• Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy!

VANILLA BEAN ICE CREAM WITH HOT FUDGE SAUCE

Steps:

• For the ice cream: Heat the half-and-half and sugar in a large saucepan over low heat. Add the vanilla seeds and bring to a simmer, stirring occasionally. Remove from the heat.
• Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
• Pour the mixture through a fine-mesh strainer into a separate large bowl. Add the heavy cream and stir to combine. Refrigerate until chilled, at least 4 hours or overnight.
• Churn the mixture in an ice cream maker according to the manufacturer's directions. Transfer to a freezer-safe baking dish or loaf pan, cover and freeze until firm enough to scoop, at least 8 hours.
• For the hot fudge sauce: Whisk the cocoa powder and sugar in a medium saucepan, then whisk in the heavy cream until very thick. Turn the heat to medium and continue to whisk as the mixture warms up. Once it's warm and smooth, add the butter and stir until melted. When the mixture is nice and hot, add the vanilla and stir to combine. Remove from the heat and let the sauce cool in the pan for 5 minutes, then transfer it to a jar. If not using right away, store in the fridge for up to 2 weeks (the sauce will firm up). To serve, scoop out some sauce into a microwave-safe bowl; microwave for 20 seconds, then stir and microwave for another 10 seconds or so until warm. Pour over the ice cream.

VANILLA ICE CREAM - PIONEER WOMAN RECIPE - (3.8/5)

Steps:

• Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, slowly pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy! For the chocolate ice cream: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.) For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn. To make Neapolitan Ice Cream, equally divide the vanilla custard into 3 bowls - one to use as the vanilla layer, one to use as the chocolate layer and one to use as the strawberry layer. Line a 6-cup loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Smooth over and place in the freezer for at least 1 hour. For the vanilla ice-cream layer, add the vanilla custard to the ice cream maker and churn according to the instructions. Spread over chocolate ice cream layer and put in freezer for an hour. For the strawberry ice cream layer, pour the strawberry mixture into the ice cream maker and churn according to instructions. Spread over the vanilla ice cream layer and put in freezer for at least an hour. To serve: Remove the loaf pan from the freezer, turn upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water. Serve immediately.

PIONEER WOMAN VANILLA BEAN ICE CREAM RECIPE - (4/5)

Steps:

• Heat Half and Half and 2 Cups sugar in a saucepan over low heat, adding vanilla bean caviar to the mixture. You can also drop the scraped vanilla bean into the mixture to extract all the flavor. Make sure you remove the bean before going to the next step.. Turn off the heat when mixture is totally heated. Beat egg yolks by hand or electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into 1 1/2 cups of hot half and half mixture, whisking constantly. After that pour the egg yolk/half and half mixture into the pan containing the rest of the half and half mixture. Cook over low to medium heat until quite thick, stirring constantly. When thickened strain the custard mixture using a fine mesh strainer, then pour into bowl with the heavy cream. Stir to combine. Chill this mixture completely. When completely chilled put into an ice cream maker and churn until motor stops and ice cream is firm. Place ice cream in a container and freeze until hard for at least eight hours. Serve with something chocolate or your favorite pie!