-
1
Pour 1 cup (250 ml) of the cream into a medium saucepan and add the sugar and salt.
-
2
Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.
-
3
Warm over medium heat, stirring, until the sugar is dissolved.
-
4
Remove from the heat and add the remaining 2 cups (500 ml) cream (or the remaining 1 cup, 250 ml, cream and the milk) and the vanilla extract.
-
5
Chill the mixture thoroughly in the refrigerator.
-
6
When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturers instructions.
-
7
To make CaramelChocolate Ripple Ice Cream, layer 1 cup each Fudge Ripple (page 210) and Salted Butter Caramel Sauce (page 174) into the just-churned custard.
-
8
There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs.
-
9
French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess.
-
10
Philadelphia-style ice creams can simply be mixed or pureed together, chilled thoroughly, and then frozen.
-
11
Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture.
-
12
The advantage is that theyre a little lighter tasting and are easier to make.
