Friday, May 17, 2013

It's not no Yolk, It's eight Yolks

Perhaps not the cleverest of titles, but what do you do when you have eight egg yolks to use up?  I found a recipe online for making  French Vanilla Ice Cream.  This is much richer than the recipe I usually use.  Eight egg yolks and 2 1/2 cups of heavy cream.  How could it not taste good?

The method as printed is a little different than how I usually make my ice cream.  After straining and cooling in an ice bath, I add one tablespoon of bourbon (or vodka or rum, depending on your taste).  Then I take one cup of the mixture and place it in a freezer container and place in the freezer.  I place the remaining mixture in the refrigerator.  I usually leave it to cool overnight.

When I am ready to place in in the ice cream maker, I add the frozen mix (scrape it out) to the refrigerated mix and allow it to dissolve by stirring gently.  This will lower the temp of the mixture and require a shorter time in the machine. 

After churning, the ice cream is transferred to a freezer container and allowed to firm up overnight.  This was so good one of my sons took the leftovers home with him. 

Oh, and if you have whites left over, you can make a wonderful white cake or meringue cookies.


  1. I wouldn't mind betting that was originally a European recipe. Heavy cream is a different kettle of fish there. I don't have an ice cream machine, but when I was a kid, my mother used to make it using freezer trays and beating it regularly to avoid ice crystals. As far as I recall she made it very much like yours.


  2. Wow, that sounds delicious, but rich. I've made plenty of homemade vanilla ice cream, but never the custard type. I've always just used heavy cream.

    VR Barkowski


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