Thomas Jeffersons Vanilla Ice Cream Recipes

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THOMAS JEFFERSON'S VANILLA ICE CREAM



Thomas Jefferson's Vanilla Ice Cream image

The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/4 quarts.

Number Of Ingredients 4

2 quarts heavy whipping cream
1 cup sugar
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly., Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.

Nutrition Facts : Calories 424 calories, Fat 40g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 32mg sodium, Carbohydrate 14g carbohydrate (14g sugars, Fiber 0 fiber), Protein 4g protein.

BOURBON AND CORNFLAKES ICE CREAM



Bourbon and Cornflakes Ice Cream image

Humphry Slocombe, a small San Francisco chain, serves scoops of Secret Breakfast-a rich and boozy vanilla-based ice cream. Even (and especially) if the shop isn't in your corner of the country, consider giving the recipe a try! -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 1 quart.

Number Of Ingredients 13

3 tablespoons heavy whipping cream
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Dash salt
1-1/2 cups cornflakes, coarsely crushed
VANILLA BOURBON ICE CREAM:
5 large egg yolks
1/2 cup sugar
Dash salt
1 cup whole milk
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons bourbon

Steps:

  • Preheat oven 375°. In a small bowl combine cream, butter, sugar and salt. Stir in cornflakes until well coated. Spread onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes, stirring once. Cool completely., For the ice cream, in a large heavy saucepan, whisk egg yolks, sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate several hours or overnight., Stir bourbon into custard. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding cornflakes during the last 2 minutes of processing. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts : Calories 353 calories, Fat 26g fat (16g saturated fat), Cholesterol 187mg cholesterol, Sodium 108mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein.

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