May 13, 2008

you say vanilla...

i recently bought the ice cream attachment for my kitchen aid stand mixer. yay! i first saw one about 2 summers ago at canadian tire and the guy who was buying one in front of me in the line said that their price was the best at $99. i looked around and sure enough it was the best price. by the time i did enough research, no canadian tire carried it anymore and sears and the bay were selling them for $130! so online it was. i found one at cooking.com and with shipping was just over a hundred bucks. not too bad.
seth was super excited when the doorbell rang and it was the mailman. it was unpacked immediately and washed and put into the freezer. today i got around to making my very first batch of ice cream.
now, i have had my KA stand mixer for about 5 years now and have had no problems what-so-ever. that is until i couldn't put the drive assembly onto the driveshaft (i'm totally singing "we are everybody!"). i noticed that there was a little pin sticking out preventing the drive assembly from fitting properly. not knowing if it was supposed to be like that i went online to the KA website to see if anyone else had any similar problems... nothing in their faq's... oh, look! they have online help and you can chat with a real person! cool!
yeah, not so cool.
the attendant on the other end was one of the slowest typers i have ever come in contact with, and typed in circles. not literal circles, but conversational circles. i told her exactly where the pin was (in the left illustration on page seven, direction three, right beside where it says "no step" and looks like a dark dot...) and was not so promply said that there is no pin. and then she said that the pin isn't supposed to move and that it's on the shaft to lock in the whisk, etc. no honey, not on the shaft, in the left illustration on page seven, direction three... omg! "okay, let me check the manual." that's when i said nevermind and went down to the basement and got a hammer.
now that that was taken care of i could get down to the business of makin' me some ice cream. i found a recipe in the back of dorie's baking book. everyone seems to like dorie, and that perfect party cake was, well, perfect, so i figured why not give it a go.
the ingredient list was short and simple, and i loved the smell of that vanilla bean when i split it open! mmmm! very easy to follow. i was probably a little too impatient to wait for the custard to fully cool, which was most likely the reason the ice cream didn't get any thicker after a certain point- it did double in size though. i believe the stuff that freezes inside the bowl came to room temperature. damn! i never can wait long enough. ah well, into a container and into the freezer until it's hard enough to give it a taste.
tastes pretty good.

vanilla ice cream
adapted from dorie greenspan's baking: from my home to yours

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped or 1 tbsp vanilla extract
6 large egg yolks
3/4 cup sugar

bring the milk and cream to a boil in a large heavy-bottomed saucepan. if you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. if you are using vanilla extract, wait until later to add it.
meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. still whisking, drizzle in about one third of the hot liquid- this will temper, or warm, the eggs so they won't curdle. whisking all the while, slowly pour in the remaining liquid. pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. the custard should reach at least 170 degrees F, but no more than 180F, on an instant-read thermometer. immediately remove the pan from the heat and strain the custard into a 2-quart liquid measuring cup or clean heatproof bowl. discard the vanilla pod or if you are using vanilla extract, stir it in now.
refrigerate the custard until chilled before churning it into ice cream.
scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

1 comment:

A Mommy said...

mmm, me want some