Vanilla Custard Ice Cream Base / Fresh-Fig and Chocolate- Chunk Ice Cream

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Categories: frozen dessert

Ingredients

  • 2 cups milk
  • 1 vanilla bean, split
  • 8 egg yolks
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1/4 cup (2 oz.) vanilla extract
  • 2 cups whipping cream
  • Topping : crumble pralines
  • Fresh-Fig and Chocolate-Chunk Ice Cream:
  • 5 oz. ripe fresh figs, cut into 1/2 inch pieces (about 1 cup)
  • 1 Tbsp. sugar
  • 3 oz. dark chocolate, finely chopped (about 1/2 cup)
  • Vanilla-Custard Ice Cream base (see recipe)

Directions

  1. Cook milk in a heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat. Add vanilla bean, cover and let stand 20 minutes. Discard vanilla bean.
  2. Whisk together yolks and next 3 ingredients in a large bowl until thick and pale. Gradually whisk warm milk mixture into yolk mixture; return to saucepan.
  3. Cook over very low heat, stirring constantly, 5 minutes or until mixture thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into bowl. Cool, stirring occasionally.
  4. Stir in cream; cover and chill 1 hour.
  5. Pour into freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer’s instructions.
  6. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Top with pralines.

  7. makes 2 quarts

  8. Fresh-Fig and Chocolate- Chunk Ice Cream:

  9. Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.
  10. Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer’s directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours, ice cream can be frozen up to 2 weeks ahead.

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