ICE CREAM

 

I scream,  you scream, we all scream for

Vanilla Bourbon Salted Caramel Ice Cream!

  • 4 cups cream,orgainic non-GMO not ultrapasteuriezed
  • 6 eggs, from local farms, & free range hens
  • 1 cup sugar, organic non-GMO
  • 1/4 tsp. fine sea salt
  • 1 bourbon vanilla bean
  • 1 tbsp. Korbel Brandy

Separate egg whites & yolks. Cut open Vanilla seed pod

& scrape out seeds.  Add seeds and pod to yolks.

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Whisk in cream, sugar & salt.

Cook while whisking over simmering water.

Do not let the water touch the bowl .

 

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Stop when mixture coats the back of a spoon.

Remove from stove.

Remove vanilla pod from egg/cream mixture.

In mixer whip egg whites to firm peeks.

Fold egg whites into mixture, a bit a a time.

Cover with plastic wrap directly on mixture

and over bowl top.  Chill 24 hours.

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Place chilled mixture in Ice Cream maker, follow

manufacture’s instructions.

3 minutes before Ice Cream is done add, brandy

& Salted Caramel *.

Salted Caramel Sauce

This exceptional recipe will make the most

incredible rich creamy, Ice Cream.

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Shone with

Dream & Lover Cookies

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2 thoughts on “ICE CREAM

  1. Pingback: Salted Caramel Sauce | Pam's Tactical Kitchen

  2. Pingback: Caramel Candy Apple Ice Cream | Pam's Tactical Kitchen

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