My OperaClassic and Rich Vanilla Ice Cream
Monday, November 3, 2008 12:30:27 AM
Natural vanilla beans are reall expensive here in Brazil. Each pod costs from R$10 to R$15, which is nearly US$5 to US$7. C'mon, that's outrageous!
But one day, I was walking in a mall and one of my favorite stores is a grocery store, which brings, mainly, imported goods. They have lots of stuff, including European cheeses, Swiss chocolates, English teas, Danish cookies, and all the rest of intersting goods, foods and liquors. While looking at their spices stand, I found a nice and shiny tube, with two pods of fleshy vanilla... And for only R$10! C'mon, that's half the cheapest prices, here... So I bought it!
But one day, I was walking in a mall and one of my favorite stores is a grocery store, which brings, mainly, imported goods. They have lots of stuff, including European cheeses, Swiss chocolates, English teas, Danish cookies, and all the rest of intersting goods, foods and liquors. While looking at their spices stand, I found a nice and shiny tube, with two pods of fleshy vanilla... And for only R$10! C'mon, that's half the cheapest prices, here... So I bought it!
What can one do with vanilla pods? Lots of stuff! They're used to flavor cakes, chocolate, fruit compotes, pies, creams.... The list could go as long as my patience could reach. But there's one thing that makes vanilla particularly important: Custards.
Making a custard takes milk or cream, egg yolks, sugar and vanilla. Because of the small number of ingredients, everyone of them is very important for the final result. Milk and eggs make the consistency, sugar gives it sweetness and vanilla is the flavor. As simple as that.
These custards can be cooked (so they could turn into a pie, or even a Créme Brûlée), or could be frozen (Which is what we call "vanilla ice cream" XP).
Considering it is Spring time here in Brazil, and that it has been quite some time I didn't make proper ice crem, that last one was my choice. Making a basic vanilla ice cream is essential to reach other levels of ice cream making.
- Higa
Rich Vanilla Ice Cream
Makes about 0,8 liter / quart
600ml heavy whipping cream
1 vanilla bean
4 egg yolks
100g white sugar
Pour the 600ml cream in a large heavy pan. Split open the vanilla bean, scrape the seeds apart, and add both seeds and pod to the cream. Bring it almost to a boil (REMEMBER: DO NOT boil, or cream will curdle!) and then remove ir from the heat and let infuse for at least 30 minutes.
Put the 4 egg yolks in a large bowl with the 100g sugar and whisk together until it gets to a pale yellow collor. this mixture should get lighter and fluffier too.
Remove the vanilla bean from the cream (Don't throw it away*), and slowly add the cream to the egg mixture, mixing or stirring constantly, so the eggs do not cook.
Strain the custard into another pan or double boiler bowl and cook it in low heat for 20 more minutes or so. It should be thick enough to cover the back of a metal spoon with a nice and smooth layer (although it won't be so thick, yet). Actually, the texture should be nearly the same of melted ice cream. (Again, there is no need to remember not to boil this custard either, right? ^.~ )
Pour the custard in another bowl and cover it with a plastic wrap, touching the surface of your cream. This will prevent a skin forming.
Allow the custard to cool and refrigerate it for at least 2 hours. I usually leave my custard overnight. Hehehe...
Then, churn the custard in an ice cream maker following the manufacturer's instructions (Got no ice cream maker?**). Serve it right away or transfer it to a container with a lid and store in a freezer. In this case, remove the ice cream from the freezer and leave it in the fridge about 1 hour before, so the ice cream should reach the perfect scooping consistency again!
~~~~~~ *'s
* Vanilla beans are reuseable. Rinse it well, dry with a paper towel and store it in a plastic wrap. The bean is still full of flavor to offer you! So don't waste it!
** If you've got no ice cream machine, you still can do homemade ice cream through a slightly longer process. Put the custard in a freezerproof container and freeze for about 1 hour. Remove it from the freezer, mix well, scraping the sides, and put it back in the freezer. Do it hourly, and after 4 or 5 times doing this, your ice cream should be already frozen, but with very small crystal shards. Therefore, it becomes an ice cream, instead of a huge vanilla ice cube!
Unregistered user # Monday, November 3, 2008 7:13:13 PM
Unregistered user # Tuesday, November 4, 2008 6:13:24 PM
Renato MoraesRhiga # Tuesday, November 4, 2008 6:22:41 PM
Nada como um bom ingrediente a um bom preço!
Unregistered user # Tuesday, November 11, 2008 5:20:07 PM