Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 1/4 cup sugar in a bowl and mix to combine.
Add the milk and milk powder to the saucepan. Add 1/2 cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees F, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees F.
Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer’s directions. Makes 1 quart.
Ice cream recipe contributed by The French Pastry School at City Colleges of Chicago
Note: To experiment with a different flavor profile, try our Mexican, Tahitian or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican, Tahitian or Gourmet Vanilla Beans.
Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 50 g sugar in a bowl and mix to combine.
Add the milk and milk powder to the saucepan. Add 100 g sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 85 degrees C, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 4 degrees C.
Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer’s directions. Makes 1 litre.
Ice cream recipe contributed by The French Pastry School at City Colleges of Chicago
Note: To experiment with a different flavor profile, try our Mexican, Tahitian or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican, Tahitian or Gourmet Vanilla Beans.