Ok, I didn’t make the ice cream on the Big Green Egg (obviously) but since we paired it with the grilled peaches and waffles, seems to me I should post the recipe anyway.
- 1L whipping cream
- 1L whole milk
- 1 can whole evaporated milk
- 2 cups granulated sugar
- 1 vanilla pod (I actually think two would have been better, but I only had one)
- 6 eggs
I did add a pinch of salt to the custard this time, and I used two vanilla pods instead of just the one that I used last time.
I also just used 2L of 18% cream instead of 1L each of heavy cream and whole milk, which if you think about it probably averages out to about the same amount of fat as 18% cream.
These changes worked out great but you could make the Ice Cream either way.
Place the first 4 ingredients in a pot. Scrape out the vanilla bean from the pod and add to the cream mixture. Don’t worry if it looks clumpy it will even out during cooking and when churning the ice cream. Toss in the empty pod while cooking too, but remember to remove it later. Place pot over medium heat while stirring until steaming but not boiling. Remove from heat. Lightly beat eggs then slowly add half of the heated cream mixture to the eggs while whisking. Pour back into pot and return to heat and whisk for 3 to 5 minutes until it thickens slightly. Cool thoroughly preferably overnight. I didn’t have that long, so I puyt my pot in an ice bath to cool it down faster. You want it COLD when you put it into the ice cream maker.
I use an ice cream maker that you add ice and salt to, not the kind where you freeze a gel-filled canister in your freezer before using. I like this one better because as long as you have ice, you can keep making ice cream all day. With the gel-filled canister type, once the canister warms up (after about 1 batch) you have to wait a day for it to re-freeze in your deep-freeze. Regardless of which kind you use, pour the cold ice cream mixture into your ice cream maker and follow the manufacturer’s instructions.