Sunday, June 07, 2009
perfect scoop: vanilla ice cream, philadelphia style
anything but plain vanilla
Vanilla, or Banilla, as my friends' son M says, ice cream used to bore me.
Honestly, could it be any plainer?
And then I tasted *real* vanilla ice cream, with genuine flecks of vanilla bean, and a floral fragrance that permeated every.single.bite.
Rich, complex, and so very comforting.
If chocolate is a silk halter dress you wear for special EVENTS, then vanilla is a pair of snug worn-in blue jeans suitable for afternoon naps on the couch.
Still scared by custard, and still trying to create lower fat ice creams, I made a full batch of David Lebovitz's Philadelphia style vanilla ice cream this past week. I used half skim milk and half whipping cream, which makes for a less luxurious texture with a hint of iciness, and an overall fluffiness, advantages or disadvantages, depending on your perspective. I happen to like these qualities. The vanilla is layered in this ice cream, due to a full vanilla bean and a generous amount of vanilla extract.
I also attempted to make the fudge ripple to layer in the ice cream, but it never thickened as well as it was supposed to. I'm fairly certain this has something to do with my substitution of honey for the corn syrup. The other potential negative of the honey is that it's an assertive orange blossom honey, and the flavor definitely peeks through the deep chocolate. So, instead of an integrated ripple, this is a tasty topping.
silk + denim = winning combination