This is a recipe based on an Alton Brown recipe, but entirely different.
3 cups heavy whipping cream
3 cups 2% milk
1 1/2 cups rapadura or sucanat*
2 vanilla beans
Heat milk and sugar in a saucepan on medium heat. Scrape seeds from vanilla beans and place beans and pods in pan with liquid. Heat to 170°F or until the very first bubble appears. Do not let it boil!
|Mixture heating on the stove.|
Turn heat off and let cool on the stove. Once cooled down, strain and place in fridge for at least 4 hours or overnight. Then process according to your ice cream maker's instructions.
|Straining to cool. Yes, it was mostly cool at this point, |
but my kitchen was VERY cold. I refuse to turn the heat on yet :)
Then eat, both are delicious :) My hubby says the vanilla is so good that it's not worth making anything else! It has a little bit of a carmel-like flavor. It also isn't too sweet and, as my husband said, has a nice, refreshing taste. It doesn't leave you thirsty like some ice creams can. And, I feel good eating it. I know that there's only good things in it (for the most part anyway) and it's delicious. Enjoy!
*It is VERY important to use rapadura or sucanat, not regular white sugar. This isn't just for health reasons, but because it's what imparts the unique flavor to the ice cream and makes it oh-so-delicious!
This post is being shared as part of the Pennywise Platter.