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Home Brew Forums > Food and Beverage > Cooking & Pairing > How to use egg yolks?
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Old 07-13-2010, 06:49 PM   #11
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I think I remember an ice cream thread on here from a year or 2 ago.

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Old 07-13-2010, 06:51 PM   #12
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Quote:
Originally Posted by dataz722 View Post
I think I remember an ice cream thread on here from a year or 2 ago.
I recall a hop ice cream recipe, is that the one you are thinking of?
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Old 07-13-2010, 06:52 PM   #13
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I recall a hop ice cream recipe, is that the one you are thinking of?
Maybe, but I thought there was actually a big thread with just a bunch of ice cream recipes. Lets see if I can find it.
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Old 07-13-2010, 06:56 PM   #14
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Here's the (eggless) recipe I use:
* 2 cups half-and-half
* 1 cup whipping cream
* 1 cup minus 2 tablespoons sugar
* 2 tablespoons peach preserves (not jelly)
* 1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

This recipe is from Alton Brown's Good Eats on Food Network. And it's delicious!!!

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Old 07-13-2010, 06:57 PM   #15
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Here we go. I thought it was a bigger thread though.

http://www.homebrewtalk.com/f56/home...-cream-153859/

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Old 07-14-2010, 01:50 AM   #16
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Hollandaise!

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Old 07-14-2010, 03:12 AM   #17
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Edcculus, I thought about hollandaise, but 12 yolks will make a whole lotta hollandaise!

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Old 07-14-2010, 05:00 AM   #18
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Mayonnaise, sabayon.

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Old 07-14-2010, 06:04 AM   #19
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here is the recipe from my ice cream maker book, I tend to make this one more than other flavors I absolutely love it.
2 1/3 cups whole milk
2 1/3 cups heavy cream
1 whole vanilla bean
3 large eggs
4 large egg yolks
1 1/8 cups sugar
2 tsp pure vanilla extract

combine milk and cream, split and scrape the vanilla bean pod and add to the milk and cream, bring to a slow simmer for 30 min stirring occasionally and watching for a milk boil over.
combine eggs and yolks and sugar in medium bowl, use a mixer to whip together until mixture is thick, smooth, and pale yellow, (almost mayo like color)
remove the cream mixture from the heat and remove and discard the pod, temper the eggs by adding 1 cup of the hot milk/cream slowly in a steady stream to the eggs while mixing constantly (I use a stand mixer, a hand mixer on low or whipping by hand constantly works too). once combined, add the mixture back into the cream while stirring constantly, once that is combined return to medium-low heat and stir constantly until it is thick enough to coat the back of a spoon, transfer to a bowl and stir in the vanilla extract, cover with plastic wrap (sitting directly on the mixture so it doeant skin over) and chill completely before transferring into the ice cream maker.

My ice cream maker is a 2qt model, obviously you may need to scale up or down to get the correct volume you need.
Enjoy!

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Old 07-14-2010, 03:54 PM   #20
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azscoob, that looks very vanilla-y! A bean PLUS two tsp extract. I'm gonna have to try this one. Just out of curiosity, what's the book?

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