Vanilla Ice Cream For Lemon Curd Pistachio Sundaes Recipes

VANILLA ICE CREAM FOR LEMON CURD-PISTACHIO SUNDAES

Steps:

• Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes.
• Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes.
• Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days.
• Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.)

LEMONY ICE CREAM SANDWICHES

Steps:

• Scoop slightly softened ice cream onto waffle cookie. Drizzle with 1 tablespoon lemon curd (if it's too thick, stir in a bit of water or lemon juice first).
• Top with another cookie, pressing to flatten slightly. Freeze until firm, at least 15 minutes or, wrapped in plastic in a single layer on a baking sheet, up to 1 week.

VANILLA ICE CREAM

Steps:

• In a medium saucepan, warm the milk, salt, and sugar, stirring to dissolve the sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cover, remove from the heat, and let steep for 30 minutes.
• Pour the cream into a medium bowl and set a mesh strainer across the top.
• Reheat the milk mixture until it's warm. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the heavy cream. Rinse the vanilla pod and return it to the custard to continue steeping; stir in the vanilla extract.
• Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
• Remove the vanilla bean (it can be rinsed, dried, and used for another purpose; see page 14) and freeze the chilled custard in an ice cream machine according to the manufacturer's instructions.