Made another tub of ice-cream again! Couldn't resist it! Finished the mango ice-cream and my kids are asking "what flavour" next!, Besides, the weather is kinda of crazy lately, blazing hot in the morning and mid afternoon. Sometimes light thunder sounds can be heard and followed by a light drizzle of rain for about five minutes and then stopped. That's it! I guess the hot weather will be bugging us now after the recently wet spell. A bowl of delicious creamy cold ice-cream is just what we need! Went through the ice-cream book, thought of making the chocolate fudge ice-cream, but I do not have any chocolate bar around. Finally decided to make the vanilla ice-cream and add on the blueberry pie filling. It turned out really creamy and delicious. Definitely will be making this again, probably with strawberry or maybe kiwi pie filling. It tastes great as plain vanilla ice-cream too. Here's the recipe, the original, and my version in green text:
I'm sharing this lovely ice-cream at Making It With .....Mondays at Couscous & Consciousness
Italian Vanilla Ice-Cream
(adapted from "The Ice Cream Maker Companion" by Avner Laskin)
1 cup whole milk (I use 300ml)
1 cup whipping cream (I use 300ml)
1 vanilla bean, split in half lengthwise
3/4 cup sugar (I use 1/3 cup, just the right amount of sweetness for us)
4 egg yolks
some blueberry pie filling (my add on)
- In a saucepan, bring the milk, cream, vanilla bean, and half of the sugar to the scalding point over medium heat.
- In a bowl, beat the egg yolks and the remaining sugar with a wire whisk until smooth and uniform.
- When the mixture in the saucepan begins to foam, reduce the heat and quickly stir in the yolk mixture. Remove the vanilla bean and scrape the seeds back into the saucepan.
- Stirring constantly with a wooden spoon, cook the custard over low heat until it reaches 175F.
- Remove immediately from the heat and continue stirring, so that the custard does not overcook.
- Pour the custard into a clean bowl through a fine mesh strainer, so that the liquid is smooth and lump-free.
- Cover the custard with plastic wrap and let cool slightly, then place in the refrigerator for at least 4 hours, until very cold.
- Transfer the cold custard to the bowl of your ice cream maker and process according to the manufacturer's instructions.
To add blueberry pie filling : When churning is done, scoop half of ice cream into container. Pipe or spoon randomly a layer of the blueberry pie filling on ice cream and use a fork to gently swirl the filling. Top with remaining ice cream and a layer of the filling. Swirl gently. Freeze ice cream. Enjoy!