Tahitian Vanilla Ice Milk Recipes

TAHITIAN ICE CREAM

Steps:

• Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.
• Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.
• Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
• Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.
• Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
• If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.

SIMPLE VANILLA ICE MILK

Steps:

• Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
• If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
• If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.

TAHITIAN VANILLA ICE CREAM

Steps:

• In a heavy bottom saucepan, combine 1 cup full cream, whole milk, sugar, and salt. Set over medium-low heat, stirring until the sugar has dissolved and mixture comes to a boil. You will see steam rising off the top of the saucepan.
• Place the saucepan off the heat. Split your vanilla bean lengthwise using a sharp paring knife, and scrape the seeds into the mixture. Toss in the vanilla pod as well. Add your vanilla extract and vanilla bean paste. Stir the mixture and cover the saucepan with a lid. Let the mixture steep for 30 minutes to an hour.
• Remove the lid and place the mixture back on low heat. Add in the egg yolks. Stir the mixture constantly using a wooden spoon or spatula, ensuring that the yolks have incorporated properly. Stir the mixture occasionally until a custard begins to form and coats the back of your spoon. This will take about 10 or so minutes.
• Place the remaining 1 cup of full cream into a large bowl with a sieve placed on top. Strain your custard mixture into the bowl, ensure that no curdled eggs go through. You can either toss the vanilla bean pod into the mixture or discard it. Place your custard into an ice bath and let it cool completely. From here you will place your ice cream in the fridge overnight to chill.
• Churn the ice cream according to your manufacturer's instructions. Place ice cream into a freezer safe container and let the mixture freeze for another 4 hours before serving.

TAHITIAN VANILLA ICE MILK

Steps:

• Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
• Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
• Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
• Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.

FIVE SPICE PUMPKIN WITH TAHITIAN VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.
• PLATING All dishes served family style.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

VANILLA BEAN ICE CREAM

Steps:

• With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
• In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.