BEAN ICE CREAM
C of dairy*
2 1/2 C Cane Sugar
2 Whole vanilla beans:
cut in half lengthwise & scrape
out with the back of a knife
Splash of vanilla extract
(about 1 Tbsp.)
1 Pinch Kosher Salt
Jonathan of Jonathan’s in Kingsburg is a
charismatic man with an obvious passion for the
art of cooking. An honors graduate of the California
Culinary Academy of San Francisco, Chef Jonathan
honed his skills in a variety of venues for 13
years before opening Jonathan’s 5 years
ago. Snuggled in on Draper Street, Jonathan’s
offers sumptuous menu selections. However, for
some people it is all about the homemade ice cream,
sorbets and gelatos. Using only the freshest of
locally obtained ingredients, Chef Jonathan creates
the most sinfully decadent frozen confections.
Calling ice cream “a sacred sacrament of
summer”, he trusts the process to no one
but himself. About 1 hour after we arrived at
the restaurant we were tasting the delectably
fantastic vanilla bean ice cream that Chef Jonathan
made for us. From the fabulous boysenberry sorbet,
to the delicate papaya gelato, to the “I
think I’m in heaven” chocolate ice
cream, Jonathan’s is the place to go for
homemade frozen happiness. Try Jonathan’s
easy recipe at home for the best homemade vanilla
ice cream you have ever had!!
your ice cream maker and equipment. In a large
saucepan (a thick-bottom pan works the best) heat
your dairy product. Add the vanilla beans to the
milk. Stir often, avoid letting the vanilla beans
settle on the bottom of the pan or they will scorch.
Briskly whisk together the eggs, sugar, salt and
vanilla extract. Strain to remove any solids or
egg shells. When bubbles begin to form around
the edge of the pan and steam rises as you stir,
the dairy is ready.
Now slowly and continuously pour the milk into
the egg mixture while continuing to whisk. Pour
too quickly and the eggs may scramble! Let your
mixture cool, chill it and strain into your chilled
ice cream maker, following the manufacturers instructions.
Or you can opt for the pinnacle of ice cream by
returning the egg/dairy mixture to the pan and
bringing the mixture back up to 160-165 degrees.
If you use a clip-on thermometer, keep the tip
off the bottom of the pan. Stir constantly so
the eggs don’t scramble. When the desired
temperature is reached, cool again to about 140
degrees. (Cool enough to stick finger in) Put
in the fridge till cold. Strain into ice cream
freezer (follow manufacturers instructions).
Scoop the finished ice cream into a covered container
being sure to press out any air pockets. Cover
with plastic wrap; pressing it down onto surface
of ice cream and cover with the lid. Makes 1 gallon.
*Chef’s note: You can use any combination
of milk, cream or half and half. However, the
more cream, the richer the finished product will