A rich and delicious dessert.
French Vanilla Ice Cream Recipe
8 large eggs yolks
3/4 cup sugar
2 1/2 heavy cream
1 1/2 cups cold goat’s milk
Pinch of fine salt
1 vanilla bean (I’ve used liquid vanilla)
2 tsp Cognac (optional
In a medium bowl, lightly whisk together the yolks and half of the sugar.
In a non-reactive saucepan (stainless) combine the cream, 1 cup of the Goat’s milk, the remaining sugar and the salt.
Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife, add the tar-like seeds to the cream mixture.
Heat the cream over medium-high heat until just at a boil. Remove the from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly with a wooden spoon in a figure 8 motion until thickened..about 10 minutes. When the ice cream mixture is properly cooked ti should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. If you taste the ice cream base it should have a slight egg-y taste. When thickened pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled/ Freeze the base in an ice cream machine according to the manufacturer’s instructions. Take care not to over churn the ice cream or it will get a grainy texture. Transfer the ice cream to a freezer container and place in freezer for 1 hour to set up.