- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This post is for Farawayfriend, as she loves Ben & Jerry's Ice Cream.
The book is by Ben Cohen and Jerry Greenfield, the founders of Ben & Jerry's Ice Cream. There is an introduction on how they formed their business and then they share all the recipes and techniques that have made them nationwide heroes. Specially adapted to make at home, there are 90 recipes, including sorbets, summer slushes, giant sundaes, and other ice cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:
Rule #1
"You don't have to be a pro to make incredibly delicious ice cream.
Rule # 2
"There's no such thing as an unredeemingly bad batch of homemade ice cream."
French Vanilla
"A good vanilla ice cream is the measure of all ice creams. We like ours rich, creamy, and easy to make."
2 large eggs
3/4 cup sugar
2 cups heavy or whipped cream
1 cup milk
2 teaspoons vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about I minute more. Pour in the cream, milk, and vanilla, and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 quart."
From: "Ben & Jerry's Ice Cream & Dessert Book" , Ben Cohen & Jerry Greenfield with Nancy J. Stevens, Workman Publishing, New York, 1987, page 35.
The book is by Ben Cohen and Jerry Greenfield, the founders of Ben & Jerry's Ice Cream. There is an introduction on how they formed their business and then they share all the recipes and techniques that have made them nationwide heroes. Specially adapted to make at home, there are 90 recipes, including sorbets, summer slushes, giant sundaes, and other ice cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:
Rule #1
"You don't have to be a pro to make incredibly delicious ice cream.
Rule # 2
"There's no such thing as an unredeemingly bad batch of homemade ice cream."
French Vanilla
"A good vanilla ice cream is the measure of all ice creams. We like ours rich, creamy, and easy to make."
2 large eggs
3/4 cup sugar
2 cups heavy or whipped cream
1 cup milk
2 teaspoons vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about I minute more. Pour in the cream, milk, and vanilla, and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 quart."
From: "Ben & Jerry's Ice Cream & Dessert Book" , Ben Cohen & Jerry Greenfield with Nancy J. Stevens, Workman Publishing, New York, 1987, page 35.