WEEKDAYS 1e|12c|p

Michael Symon's Vanilla Ice Cream

Give Michael Symon's ice cream a try this summer.
skill level
Looking for something sweet to eat this summer? Give this ice cream a try.
  • 1 c 2% milk (225 g)1 T non fat dry milk powder (15 g)1 whole vanilla bean
  • split lengthwise
  • and scraped1 t glucose powder (10 g)3 T granulated sugar (45 g)5 t egg yolks (25 g)1 T granulated sugar (12.5 g)½ t ice cream stabilizer (2 g)2/3 c heavy cream (150 g)1 ½ t trimoline (7.5 g) 2 t vodka
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup 2% milk (225 g)
    1 tablespoon non fat dry milk powder (15 g)
    1 whole vanilla bean, split lengthwise, and scraped
    1 teaspoon glucose powder (10 g)
    3 tablespoon granulated sugar (45 g) 
    In a large saucepot, combine the first 5 ingredients and bring to a simmer (abt 185 degrees)until sugar is dissolved. 
  • 2
    5 teaspoon egg yolks (25 g)
    1 tablespoon granulated sugar (12.5 g)
    ½ teaspoon ice cream stabilizer (2 g) 
    Temper the next three ingredients into the first mixture, stirring constantly, until it reaches 183 degrees. 
  • 3
    2/3 cup heavy cream (150 g)
    1 ½ teaspoon trimoline (7.5 g) 
     2 teaspoon vodka
    Chill this mixture until cold, then blend the last three ingredients in with a buerre mixer. Spin the now completed vanilla base in an ice cream machine according to the manufacturer's instructions. 

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