Vanilla Bean Ice Cream Perry, Hot Wilson Chocolate And Cold Crew Coffee Recipe

Preparation

1. 1

   Make the Ice Cream Base

   In a medium saucepan, combine heavy cream, whole milk, sugar, and the seeds from the vanilla bean. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until smooth. Gradually add about a cup of the hot cream mixture to the yolks, whisking constantly to temper them.

3. 3

   Combine Mixtures

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

4. 4

   Chill the Base

   Remove from heat and let the mixture cool. Once cooled, refrigerate for at least 4 hours or overnight.

5. 5

   Churn the Ice Cream

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

6. 6

   Prepare the Hot Chocolate

   In a small saucepan, melt the chocolate and butter over low heat, stirring until smooth. Add a splash of cream if needed for consistency.

7. 7

   Serve

   Scoop the vanilla bean ice cream into bowls, drizzle with hot chocolate, and serve with a side of cold brew coffee.