Musing with Max

Musing with Max

October 26, 2011


No, I'm not channeling Eddie Murphy
but who doesn't love ice cream? I can't think of anybody.
This is a two part story:

Part 1. When I was a litle kid in Cuba every once in a while we'd all go out for ice cream and I always ordered "mantecado", what is that you say, well it is the creamiest custardiest butteriest most delicious concoction ever and it's not chocolate. Then when I came to the US it was impossible to find. Its an ivory color and vanilla is too bland so I always tried to come close with French Vanilla much to my disappointment, bland!

Part 2. Yes, Max is rapt with attention!
When we started going to the farmer's market this Summer there was the lady with the delicious gelato and the amazing flavors so Frank started talking about getting an ice cream maker and making our own since clearly it can be done. Mind you this isn't the first time that we've had this conversation. The ice cream maker discussion has been brought up many a time...and dropped. Not this time, after much research and consideration, I ordered this:
So the next thing we had to decide which ice cream to start with, and after much deliberation on that topic we opted to start with the simplest.

Vanilla Bean Ice Cream adapted from Cuisinart

Makes about 6 cups

Freeze freezer bowl by placing in the freezer for 16 to 24 hours.

2 cups whole milk
2 cups heavy cream
1 cup granulated sugar, divided
Pinch of salt
1 whole vanilla bean. halved and seeds scraped
5 large egg yolks
1 1/2 tspn, pure vanilla extract

1. In a medium sized saucepan set over medium-low heat, whisk together the milk, cream, half the sugar, salt and the scraped vanilla bean (including the pod). Bring just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until thickened slightly and coats the back of a spoon. DO NOT BOIL.

4. Pour the mixture through a fine strainer (discard the pods) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours or overnight. (Can be done up to 3 days ahead).

5. Turn on the ice cream maker; our the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.

The ice cream will have a soft, creamy texture. Transfer to an airtight container and store in the freezer. Remove about 15 minutes before serving.

And lo and behold, just like that, Voila! Mantecado. We're gonna get fat.

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