Savvy Entertaining

Today, I have a very special guest blogger. Mandi Konen is a baker extraordinaire. She is a Pastry Chef at The Marc Restaurant in the historic Marcus Whitman Hotel  in Walla Walla, WA. Today she is sharing a great recipe for a vanilla ice cream base. Enjoy!

Ice Cream!

Ice cream can be traced all the way back to the 4th century B.C.  Roman emperor Nero (A.D. 37-68) ordered ice to be brought down from the mountains and mixed with fruit toppings.  King Tang (A.D. 618-97) of Shang, China had a method of creating ice and milk mixtures.  Ice Cream was more than likely  brought over from Europe.  After the dessert was imported to the United States it was served by several famous Americans, including George Washington and Thomas Jefferson.  The first ice cream parlor in the United States was opened in New York City in 1776.  American colonists were the first to use the term “ice cream” which came from the phrase “iced cream” but later shortened to ice cream.

Since ice cream uses such few ingredients it is important to use premium ingredients to ensure the best frozen treats!

Vanilla Ice Cream Base

2 c.              Half and Half
1.5 c.            Heavy Cream
1 ea.            Vanilla Bean, split in half lengthwise and seeds scraped
8 ea.            Egg Yolks, Large
.75 c.            Sugar, granulated
.25 tsp.        Salt

In a heavy saucepan combine half and half, vanilla bean and heavy cream.  Over medium-high heat, stirring constantly, bring the mixture until barely comes to a simmer (approximately 5 minutes), also known as scalding.  Meanwhile in a heatproof bowl, whisk the egg yolks, sugar and salt until mixture lightens and doubles in volume, approximately 2 minutes.

Once the cream has been scalded (it will have a distinct odor difference once it has been scalded from when it was cold).  Slowly begin whisking the scalded cream into the egg mixture until smooth.  This technique is known as tempering and prevents the egg yolks from curdling under instant heat.  Pour the egg-cream mixture back into the saucepan, while whisking constantly return to medium heat.  Using a spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon (nappe thickness), about 1-2 minutes.  Do not let it boil!

Meanwhile set up an ice bath (a larger bowl than the one holding the ice cream base filled with ice and a little bit of water) and place the smaller bowl with the ice cream base in it to stop the cooking process.  Pour the ice cream base through a fine mesh sieve (chinois) into a clean bowl or storage container.  Stir the custard until cool in the ice bath, cover and chill for at least 4 hours, up to 3 days.

Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.  Other ingredients such as fresh fruit, nuts, etc. can be added at this time as well!  Spoon the ice cream into a freezer safe container, cover and freeze until firm, at least 2 hours or up to 3 days.

I hope you have enjoyed this recipe and if you have any questions regarding the process, feel free to email me at pastry@marcuswhitmanhotel.com

Thanks!

Mandi