French Vanilla Ice Cream

Alana

This is another pastry school recipe that I’ve been wanting to try out, because there is nothing better than warm brownies covered in ice cream 🙂 Last night Theresa hosted Sunday family dinner at Stephen’s house while him and Ash are away in Vernon. Theresa and Katherine had dinner covered, so I’m took care of dessert. I didn’t want to do anything crazy so I picked up a box of Betty Crocker brownie mix, and was about to grab a tub of ice cream when I remembered this recipe!

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This is my first time making ice cream, but I figured it would be pretty straight forward. I already had the ice cream kitchen aid attachment, and the ingredients were easy to get a hold of, so how hard could it be?!

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Mmmm glucose, it’s some weird stuff

As mentioned in our first post on French vanilla ice cream, the first step to making authentic French vanilla ice cream is to make a custard. I’ve already done this several times so I figured it would be a piece of cake (have I used this cheesy joke before?). Unfortunately I did not do a great job. I was being quite careful to not scramble my custard, but it ended up happening anyways. For whatever reason my custard was quite thin, and every time I tested it for temperature I didn’t see anything that suggested my custard was done. I pseudo-saved it by pouring some milk in and whisking it in after I realized what had happened. I saved my custard but it didn’t thicken up.

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I think the flavour turned out really well, but the texture wasn’t quite right. I think it was partially because there was a bit too much… batter?… for the kitchen aid to cool properly. You need to let the ice cream churn in the maker for a long time to allow air to be incorporated, but I’m pretty sure had I let mine keep going the bowl would have overflowed.

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The start of my ice cream process

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So much more full!

I don’t think I waited too long after this to put it into the freezer. In retrospect that was probably a mistake, but I thought that my bowl was going to overflow and the ice cream on the surface looked like it was starting to melt. I want to try this recipe again, but I’ll probably half it so that I have a more manageable amount of ice cream to deal with!


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