Recipe Video: Double Vanilla Bean Ice Cream and a Pear Tatin is Anything but Vanilla 

(written recipe below video)

Double Vanilla Bean Ice Cream

• 2 cups whole milk

• 2 cups heavy cream

• ¾ cup granulated sugar, divided ( if you like it sweeter use 1 cup sugar)

• pinch salt

• 2 whole vanilla beans, split and seeds scraped

• 5 large egg yolks

• 1/2 tsp. pure vanilla extract

In a medium saucepan set over medium-low heat, stir together cream, milk, half of the sugar, salt and the scraped vanilla bean (including the pod).  Bring mixture just to a boil.

While the milk/cream mixture is heating, combine the yolks and remaining sugar in medium bowl.  Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.

Once the milk/cream mixture has come to a slight boil, whisk about 1/ of the hot mixture into the yolk/sugar mixture.  Add another 1/3 of the mixture, then return the combined mixture to the saucepan.  Using a wooded spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon.  4:09 PMhis mixture must NOT boil or the yolks will overcook.* - the process should only take a few minutes.

Pour the mixture through a fine mesh strainer (discard vanilla pod) and bring to room temperature.  Stir in the vanilla extract.  Cover and refrigerate 1 – 2 hours, or overnight.

If you have an electric ice cream maker, Turn on.  If a manual one, follow directions for that machine.  Pour the chilled mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture.  If a firmer texture is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

Pear Tatin

• All purpose flour for rolling

• One large sheet frozen puff pastry or three smaller sheets(some puff pastry comes that way) kept chilled until used.

• 1/3 cup sugar

• 1 ½ tsps. cider vinegar

• 1 tbsp Calvados

• 1 tbsp water

• 2 tbsp unsalted butter

• 3 ripe Anjou or Bartlett pears

Preheat oven to 375 degrees.

Peel pears. Cut into quarters. Core.  Cut one pear into eighths.

In a medium cast-iron or oven proof skillet, combine sugar, vinegar, water and Calvados.  Cook over medium heat without stirring until carmalized, about 12 -15 minutes.  Stir in butter.  Arrange pear wedges in pan.  Quarters in the middle radiating from center.  Place eighths around the edge in a cicle. Reduce heat to medium low and cook until pears are somewhat tender, 10-15 minutes.  Remove skillet from heat.

Drape pastry over pears, tuck in corners. (you can cut a round shape of the pastry but it is free form and I find this works as well.  Prick pastry a little.  Bake in oven until pastry rises and is golden brown, about 25-30 minutes.

Serve warm with your homemade vanilla ice cream.