Jasser's Ultimate Vanilla Ice Cream

Which goes beautifully with Stolen Harvest’s Apple Honey Cake & our Greek Coffee

INGREDIENTS

• 1 vanilla pod (I prefer Tahitian Vanilla)

• 1 tbsp vanilla extract (instructions to make your own HERE)

• 2 cups heavy cream

• 1.5 cups whole milk

• 6 egg large farm fresh egg yolks

• 1 cup white sugar (divided)

• 1 tsp sea salt

The night before preparing your custard combine all the dairy ingredients in an airtight container. Split the vanilla pod and add to the dairy combination. Refrigerate overnight. This step is critical as the vanilla will slowly infuse into the cream.

The next day, put the dairy in a saucepan. Add salt and half the sugar. Stir to combine. Heat over medium until steam forms. Do not let it boil. After it has simmered for five minutes remove from heat.

Meanwhile, in a mixing bowl, whisk the egg yolks with remaining sugar until pale yellow. Temper eggs by adding in a spoonful of hot dairy mixture and whisking constantly. Add 4 spoonfuls, one spoonful at a time and whisking between. Then add eggs to the dairy mixture and whisk thoroughly. Return to heat until a thermometer reads 80c or a stiff line can be drawn on the back of a wooden spoon with your finger.

Strain mixture through wire mesh and don’t you dare discard the vanilla pod. Put it in a jar with some sugar to make vanilla sugar.

Refrigerate for at least 6 hours before adding to ice cream machine and continuing with manufacturer’s instructions.

Tahitian vanilla pods available online through The Silk Road Spice Merchant.