UCLBS Recipes

Sue's To Die For Double Vanilla Ice Cream

4 cups creme fresh (35%)
2 egg yolks
1/2 cup honey
3 tbsp double vanilla extract*

Beat egg yolks with honey and vanilla until smooth. Heat mixture in a double boiler over gently simmering water, stirring constantly until it thickens. Remove from heat and allow to cool slightly. Add to creme fresh and mix well.

Put in ice cream maker and process for 25-30 minutes. Pour into 3-3x6 inch loaf pans, lined with plastic wrap. Freeze.

Loaf pan allows for easy storage and the ice cream can be taken out and sliced, which is easier than scooping.

*In place of double vanilla extract:
Take a 2 inch piece of vanilla bean and split lengthwise. Add to egg mixture while heating, along with 3 tbsp of regular vanilla extract. When cool, remove vanilla bean and scrape out seeds. Add these to the ice cream mixture.

Strawberry Ice Cream

2 cups strawberries, processed and put through a fine sieve
3 cups creme fresh
2 egg yolks
2 tbsp double vanilla extract (or as above with vanilla bean and regular vanilla extract)
1/2 cup honey, or to taste (strawberry often needs more)

Process as above, adding strawberries with the creme fresh.