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French Vanilla Dream Ice Cream
1 1/4 C Half & Half
1 1/3 C Heavy Cream
1 Vanilla Bean, split and seeded
4 Egg Yolks
1/2 C Sugar
Your favorite ice cream toppings
1. Combine the half & half, heavy cream, and vanilla bean with its seeds in a medium pot. Turn heat to medium and cook until little bubbles form around the edges. Do not let it boil. Once it reaches the bubble stage turn of the heat, remove the split vanilla bean and leave it.
2. Meanwhile, whisk egg yolks and sugar until they are a light yellow and well combined.
3. Temper the egg mixture, whisking while slowly adding 1/3 of the cream. Once incorporated, pour the egg mixture back into the cream and return to a medium heat. Stir with a wooden spoon and cook about 5-7 minutes, until the mixture thickens and coats the back of a wooden spoon.
4. Remove from heat and strain into a freezer proof bowl. Cover with lid or plastic wrap and freeze for 2-3 hours.
5. When time is up, pour mixture into ice cream maker and follow the directions.
6. While ice cream is churning, make mixture for crepes.
Edible Chocolate Crepe Bowl
3 TBSP Butter, softened
2 TBSP Sugar
1 C Milk
1 tsp Vanilla
3/4 C Flour
1/4 C Unsweetened Cocoa Powder
1 tsp Instant Coffee
1-2 TBSP oil (for brushing on pan)
7. Preheat oven to 350 F. Cream butter and sugar. Beat in eggs, milk and vanilla.
8. Sift flour, cocoa powder and coffee. Add to wet ingredients. Mix until combined. Mixture should be thin, almost like milk.
9. Heat a nonstick pan. When hot, brush lightly with oil. Take a ladle full of batter, about 3-4 TBSP, and pour into the middle of the pan. Rotate the pan to spread the batter evenly around the pan. Once you see little bubbles forming on the top of the batter, and it’s no longer wet looking, it’s time to flip. Use a spatula to gently flip the crepe. Let it cook for about 5 seconds and slide onto a plate.
10. Pour the next crepe. While its cooking, lay your finished crepe over the cup of a muffin tin. Gently press in the middle and allow the crepe to form to the cup. It will fold on one or more sides. Allow it to fold and hold the shape.
11. Finish shaping the crepes to the muffin tin cups and pop it in the oven for 8-10 minutes. The edges should’ve crisp and the crepe should hold its shape. The inside may be spongy or slightly crisp, depending on your pan. Either is fine.
12. Serve your ice cream straight out of the machine, soft serve style, or freeze it for 2-3 hours until sufficiently frozen. Place a scoop, or two, into the chocolate coffee cup. Top with your favorite homemade or store bought drizzle and garnish.
*I like to top mine with homemade dulce de leche and a homemade fried sugar corn chip. Enjoy!!!