What do you do with 20 left over egg yolks? Make ice cream! This group of girls will run with anything, especially if the reward is ice cream! This recipe was not an easy one because you need to cook the eggs but the girls followed all of Thomas Keller’s instructions and did so well.
The best piece of advice I learned is that yolks range from 0.5 to 0.7 ounces. We weighed 5.2 ounces of total yolks since I had lost track of how many yolks were in my container together.
Vanilla Ice Cream
2 cups whole milk
2 cups heavy cream
3/4 cup plus 2 tablespoons granulated sugar
1 vanilla bean, split lengthwise
10 large egg yolks or 5.2 ounces
Pinch of kosher salt
Pour milk and cream into large saucepan and add 1/2 cup sugar. With a paring knife, scrape the seeds from the vanilla bean and add them to the liquid along with the pod. Bring to just below a simmer over medium-high heat, stirring to dissolve the sugar; a skin will form on top and the liquid should just begin to bubble. Remove the pan from the heat and let steep, uncovered for 20 minutes.
Remove the vanilla bean from the pan. I like to toss mine into my sugar to dry and flavor the sugar. Meanwhile, whisk the reaming 6 tablespoons of sugar and the yolks in a bowl until slightly thickened and the whisk leaves a trail Slowly, while whisking, add about 1/2 cup of the hot milk mixture to the yolks, then whisk in the remaining milk mixture. This is called tempering your mixture so you don't cook the eggs. Be careful and go slowly! Set a fine-mesh sieve over a clean saucepan and strain the liquid into the pan.
Prepare and ice bath in a large bowl. Please a large ziplock into large liquid measuring cup And fold the sides down.
Put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until team begins to rise from he surface and the custard thickens enough to coat the spoon. Strain into a ziplock, add the salt and let cool. pour the custard inti an ice cream make and freeze according to the manufacturers instructions. When the texture is “soft serve” transfer to a storage container and freeze to harden 6-8 hours.
Pour the custard inti an ice cream make and freeze according to the manufacturers instructions. When the texture is “soft serve” transfer to a storage container and freeze to harden 6-8 hours.
Chocolate Ice Cream
7 ounces 55% chocolate, cut into small pieces
2 cups whole milk
2 cups heavy cream
1 1/2 cups granulated sugar
10 large egg yolks or 5.2 ounces
Pinch of kosher salt
Melt the chocolate in the top of a double boiler or a bowl set over a saucepan of barely simmering water.
Pour the milk and cream into a large saucepan and heat over medium high heat until warm. Reduce the heat to medium, whisk in the melted chocolate and heat until just below a simmer.
Meanwhile, whisk the sugar and yolks in a medium bowl until slightly thickened and the whisk leaves a trail. Slowly, whisking constantly, add about 1/2 cup of the hot liquid to the yolks, then whisk in the remaining liquid. Set a fine-mesh sieve over a clean saucepan and strain the liquid into the pan.
Prepare and ice bath in a large bowl. Please a large ziplock into large liquid measuring cup And fold the sides down.
Put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and the custard thickens enough to coat the spoon. (Do not over cook the eggs!) Strain into the ziplock bag, add the salt and let cool until cold in the refrigerate or overnight.
Pour the custard inti an ice cream make and freeze according to the manufacturers instructions. When the texture is “soft serve” transfer to a storage container and freeze to harden 6-8 hours.