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Ice Cream: Hot Vanilla

I know, this picture is lame. It can’t possible capture the essence of what it shows. It can’t even really show you anything other than a dark beige-ish lump. But, if you’ve tried my recipe for “Hot Vanilla” than you can imagine how delicious this ice cream is going to be based on its hot milk form. Now, be prepared for the shocking goodness of “Hot Vanilla” that’s gone icy.

Adam is something of a naysayer and refuses to jump on the bandwagon of “Hot Vanilla” generally speaking. I excuse him this oversight mostly because he’s not much into Hot Chocolate either. He’s more of a “bourbon neat” drinker than a hot sweetened milk beverages kind of guy. Oh, well.

But little did he know I had a trick up my sleeve. He is an ice-cream sort of guy. I knew I could convert him on this if I just went from hot to cold with the presentation. Not much to say more than game, set, and match to Elizabeth. 🙂

Hot Vanilla Ice Cream

2 cups 2% milk
1 cup heavy cream
1 extra long vanilla bean (or 2 small) sliced open and scraped
6 egg yolks
3/4 cup sugar (I use sucanat)
1/4 tsp kosher salt
1/4 cup Bailey’s Irish Cream

Put the milk and cream into a saucepan and add the sweetener and salt and the vanilla bean pod which has been split and scraped into the milk. Slowly bring the mixture up to a simmer over medium heat. Once the milk is simmering lower the heat to the lowest possible setting and allow the milk to stay hot for 15-20 minutes.

After the 15-20 minutes strain the milk mixture using a fine mesh strainer. After straining put the milk back into the saucepan and heat the milk over a medium heat until it is steaming but do not boil.

While the milk is reheating, separate 6 eggs and put the egg yolks in a medium sized mixing bowl.

When the milk is hot, but not boiling, slowly, and one at a time, pour 2-3 ladle fulls of steaming milk into the egg yolks while whisking continuously. (You are trying to bring the temperature of the eggs up slowly and gently so when they are added to the saucepan they don’t scramble.) Then add the egg and milk mixture back into the saucepan and continue to heat while stirring continuously.

When the mixture has thickened so that it coats the back of a spoon and when you run your finger across the spoon the milk doesn’t run (see the picture above) turn off the heat. Pour the mixture through the sieve again and into a mixing bowl. Stir in the Bailey’s Irish Cream.

Cover the bowl and place it in the refrigerator overnight. The next day churn the mixture in an ice-cream maker following the manufacturer’s instructions.

Store the ice-cream in the freezer.