Vanilla Bean Ice Cream With Hot Fudge Sauce Recipes

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 WITH HOT FUDGE SAUCE AND RASPBERRIES

Steps:

• To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
• Whisk yolks (or egg substitute) and sugar in a bowl.
• Reheat half-and-half.
• Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
• Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
• Cover and refrigerate ice cream until well chilled.
• Transfer to ice cream maker and process according to manufacturer's directions.
• Freeze in freezer overnight.
• To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
• Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
• Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
• To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.