Double French Vanilla Ice Cream recipe

Vanilla Ice CreamWho wouldn’t want a slice of pie topped with vanilla ice cream on Thanksgiving? Try this recipe for Double French Vanilla Ice Cream, brought to you by @1800′s Culinary Team Member Kellen Ferkey.  

Vanilla can be found in multitudes of dishes from every aspect of cooking, but the recipes I favor put the flavor into the driver’s seat. This recipe has been used @1800.

If you’ve had an ice cream maker sitting in your basement, dust it off for this one. My choice pairing for this recipe is Maker’s Mark bourbon.

Double French Vanilla Ice Cream

  • 3 cups half and half
  • 3 cups heavy cream
  • 1 ¼ cups granulated sugar
  • 2  3-inch vanilla beans, split.  Use more if you want.
  • 1 1/2  teaspoons pure vanilla extract
  • ¼ C bourbon (not optional)
  • 1/8 tsp salt
  1. Heat the sugar, salt, vanilla beans, bourbon, and half and half in a heavy saucepan until it is very hot and bubbles form around the edge.  Do not let it boil.  Remove from heat, cover, and allow cooling completely.  Longer is better.  Overnight will yield the most vanilla flavor.
  2. Remove beans.  Scrape the seeds and pulp back into the cream mixture, discard the shell.
  3. Beat the heavy cream until soft peaks form.  Add vanilla extracts.
  4. Fold into half and half mixture carefully.
  5. Freeze according to ice cream machine manufacturer’s directions.

Makes ½ gallon.

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