Hard Vanille Ice Cream
Serving Size, Ingredients and Equipment:
Equipment required: two large bowls (one small enough to nest inside the other), a thermometer for liquids, baking sheet and freezer.
Yields 1200 ml of ice cream.
- 600 ml Heavy Cream
- 600 ml Whole Milk
- 180 g Sugar
- 2g Vanille Bean Mark
- 5g Salt
- 6 Egg Yolks, beaten thoroughly
- 1g Xantan Powder
- 1 Bag Crushed Ice (with 2 bowls for making an ice bath, one quite a bit larger than the other)
Cooking Instructions and Methods:
Mix the Xantan powder with the dry sugar.
In a medium-sized pot, heat the milk, cream and sugar-xantan mixture until a simmer begins.
Add the beaten egg yolks, salt and vanille bean mark, then heat to 71.5 Celsius. Remove from heat.
Place mixture in a bowl on ice to cool to room temperature.
Once room temperature, add to the freezer and let set for 90 minutes.
After about 90 minutes, the bottom and sides of the ice cream mixture should be somewhat frozen.
Blend the mixture, making sure to fold in the ice crystals from the sides and bottom. Don't blend so long as to heat up the mixture, but do blend enough to vigorously incorporate air bubbles and break up ice crystals.
(For best results, repeat this process a few times.)
Freeze the ice cream, which will be ready for serving after two days of freezing.
Should your ice cream become very hard in the freezer, carefully cut it into slices with a warm knife before serving. This type of hard ice cream is also required to make thick milk shakes.
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