Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 vanilla bean pod
- 5 egg yolks
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 tablespoons vodka
- 1 ripe banana, chopped into small chucks
- 1/4 cup peanut butter
- 1/4 cup Nutella
Instructions
- Put a large sauce pan on the stove.
- Split the vanilla bean pod in half and scrape the beans out and place the pod and the beans in the pot.
- Add the whole milk and heavy cream.
- Over medium heat, heat the mixture until little bubbles start to form around the edges of the pot, but it is not at a boil.
- Remove from heat.
- In a medium bowl, whisk the egg yolks until they start to lighten a bit(this takes a few minutes with vigorous whisking).
- Gradually add the sugar while still whisking.
- CAREFULLY start to add some of the hot milk into the egg mixture.
- Do this by taking about 1/4 cup of the hot milk mixture at a time and slowly adding it to the egg mixture while whisking. Do it slowly or you will have scrambled eggs!
- Continue to incorporate the milk into the eggs until about half of it is mixed in.
- Pour the tempered egg mixture into the pot on the stove with the remaining milk.
- Cook on low heat until the mixture is thickened and the temperature is 170(egg safety).
- Pour it into a bowl and allow to sit a room temperature until it is no longer steaming.
- Stir in vanilla and vodka
- Cover tightly and place into the refrigerator overnight.
- Remove from fridge and remove the split vanilla bean pod.
- Pour into ice cream maker and follow manufactures directions.
- A few minutes before the ice cream is done, add the Nutella and peanut butter by the spoonful.
- Add the banana. Continue in the ice cream maker for another minute or so.
- Enjoy
Notes
The vodka imparts no flavor. This is just to keep the ice cream from totally freezing like a rock after you put it in the freezer. It also helps it soften up a little faster when you remove it from the freezer…just a little trick I learned.
by leslie!
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