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The ice cream is ready when you can draw a line on the back of the spoon and it stays. A utensil with a squared-off edge will be helpful here. Make sure to scrape your utensil across the bottom and into the curves of the pot since that is where the mixture will start to thicken up first and you don't want the mixture to settle or get lumpy. Stir constantly with a wooden spoon or one of my favorite spatulas.Īgain, you don't need to stir vigorously-gentle, figure eight motions are best. Keep the heat at medium or you risk making vanilla-flavored scrambled eggs. Pour the milk-and-egg mixture back into the saucepan and place over medium heat.ĭon't try to rush it. You don't have to whisk hard-this isn't a competition-just enough to keep everything moving around and warming evenly until it's all incorporated into one homogenous liquid. While continuing to whisk the eggs, slowly pour the hot milk mixture down the side of the medium bowl. Photo by Chelsea Kyle, Food Styling by Kat Boytsova 6. While whisking, slowly drizzle warm milk into eggs to gently bring their temperature up.
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Here are 12 suggestions for what you can do with those leftover egg whites. At the same time, in a medium bowl, whisk together 4 large egg yolks. Bring the vanilla-milk mixture just back to a simmer. The cold cream will stop the mixture from cooking so that there's no chance your ice cream base will go over. In the meantime, pour 1 cup cold heavy cream into a large bowl and place a fine-mesh strainer over the bowl. You want that vanilla flavor to really soak in. Let the vanilla-milk mixture steep for 30 minutes. Or toss it into your sugar jar, or a bottle of vodka, rum, or whiskey to make vanilla sugar or vanilla-infused spirits. Store the other half in a small plastic bag or glass jar at room temperature. Meanwhile, scrape the seeds from half a vanilla bean and add the seeds and the scraped vanilla pod to the pot. Photo by Chelsea Kyle, Food Styling by Kat Boytsova 2. Use the dull side of a paring knife to scrape the vanilla beans from the pod.