CookEat Recipe
Bénédictine Vanilla Ice Cream
Vanilla custard ice cream finished with Bénédictine liqueur.
Method
Steps
Step 1
Mix six pasteurized egg yolks with eight ounces of icing sugar in a saucepan using a wooden spoon for five minutes. Use commercially pasteurized yolks suitable for gently cooked preparations.
Step 2
In another saucepan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 3
Pour the hot dairy into the yolks and sugar little by little, stirring continuously.
Step 4
Heat gently while stirring for about five minutes, continuing as needed until the custard reaches 160°F on a food thermometer and coats a metal spoon. Do not allow it to boil. Remove from the heat.
Step 5
Cool promptly in a clean bowl over ice water, keeping bath water out of the custard. Refrigerate at 40°F or below until thoroughly cold.
Step 6
Remove the vanilla pod and strain the cold custard into a clean ice-cream freezer.
Step 7
Freeze until thoroughly firm, following the ice-cream maker instructions. With a hand-cranked freezer, surround its sealed vessel with cracked ice mixed with rock salt, keeping salt outside the food, and crank briskly for about thirty minutes, continuing as needed until firm.
Step 8
Pour two tablespoons of Bénédictine liqueur into the freezer containing the prepared vanilla ice cream and stir well with a spatula.
Step 9
Serve promptly in a cold dish, as for vanilla ice cream. The liqueur is added after cooking and remains alcoholic.
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