french macaron shells | bakingpictures

February…..there will be hearts in my posts…just because….

(pictured above – ice cream base cooling)

The basic ice cream recipe I used was adapted from Williams-Sonoma “Ice Cream.”

vanilla beans are one of my favorite kitchen ingredients

Combine in heavy saucepan and heat about 5 minutes, until bubbles form around the edge of the pan:
1 1/2 c whole milk
1 c heavy cream
1 vanilla bean, split (you can use vanilla flavoring if you don’t have beans)

In a bowl, whisk to combine
6 large egg yolks
1/2 c + 2T granulated sugar
1/2 c heavy cream

Slowly add the warm milk to the egg yolk mixture, then return all to saucepan.
Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon; (I cooked mine to about 185 degrees) don’t let the mixture boil
Strain the mixture into a bowl and cool in an ice bath.
Cover with plastic warp and refrigerate overnight.
Freeze in an ice cream maker.

After freezing, I added a few crumbled pink French Macaron shells from here. And, I added a few bourbon soaked pecans left over from here.

bourbon pecan, pink macaron swirl through the center of the ice cream