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The Ingredients:

10 C of dairy*
8 Eggs
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

Chef 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!!

Chill 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 be.

Vanilla Bean Ice Cream

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