Vanilla Frappe
How to make Vanilla Frappe Recipe - When we were young and foolish, we scorned anything vanilla, being drawn instead to the sexier, more alluring chocolate. Happily, we have come to appreciate that there is nothing “plain” about this aromatic spice particularly when it is the primary flavor in a thick, smooth frappe.
Ingredinets:
6 ounces (175 ml) very cold milk
1/2 vanilla bean
1/2 teaspoon (2.5 ml) pure vanilla extract
4 generous scoops Vanilla Ice Cream (about 1 1/2 cups [210 g], recipe follows, or your favorite premium brand)
Method:
Make it Wicked: Add 1 ounce (28 ml) of your favorite single-malt scotch after the vanilla extract.
Pour the milk into the container of a blender or drink mixer. Slice open the vanilla bean and scrape the seeds into the milk.
Add the vanilla extract, followed by the ice cream. Using the blender’s purée setting, blend for 45 seconds to 1 minute until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) YIELD: One 16-ounce (475 ml) or two 8-ounce (235 ml) frappes
VANILLA ICE CREAM:
2 cups (475 ml) cream
1 cup (235 ml) whole milk
1 vanilla bean, split
6 egg yolks
3/4 cup (150 g) sugar
SPECIAL EQUIPMENT:
Ice cream maker
Method:
In a heavy-bottomed saucepan over medium heat, combine the cream, milk, and vanilla bean. Heat until small bubbles start to form around the edges of the pan. Remove from the heat and set aside.
In a medium bowl, beat the egg yolks and sugar together by hand with a whisk until they are thick and light.
Gradually add about half of the hot cream and milk mixture, whisking until smooth. Pour the contents of the bowl back into the saucepan and mix well.
Place the pan over medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and registers just barely 180°F (82°C) on an instant-read thermometer. Do not allow the mixture to boil.
Remove the pan from the heat and fish out the vanilla bean. Strain the custard through a fine-mesh strainer into a bowl set into an ice bath. Cool to room temperature, stirring constantly. Refrigerate for 3 hours or overnight and then freeze in an ice cream maker according to manufacturer’s instructions. YIELD: About 1 quart (1 L)
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| Vanilla Frappe |
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