Here is the basic and Super Simple recipe we did in class:
1/2 cup Half & Half
1 tbsp sugar (white fine granulated works best)
1/4 tsp vanilla
If desired, add smooshed frozen fruit or fresh fruit mashed up or little chocolate bits (run chocalte chips in blender)
Put all ingredients in a small pint or quart zip lock bag. ZIP VERY WELL, getting air out.
Put into 2nd ziplock of same size making sure to get air out.
Put bag/ingredients into a large gallon ziplock filled 1/2 way with ice cubes + 6 tablespoons kosher salt.
Shake very well for 5 minutes! this is a work out! works best if you wrap in a dish towl or old t-shirt.
Remove inner bags once cream is solid to touch. Cut a diagonal hole across 1 corner of innermost bag and squeeze directly into a cone or dish.
If you want to make a richer and yummier version of this, use Creme Anglaise as your base - make sure to use PASTURIZED EGGS and to consume immediately.
500 g milk, vanilla bean (spilt and scraped), 5 eggs yolks, 100g sugar, pinch of salt.
bring to boil milk + vanilla bean, separate yolks and combine with sugar. whisk until pale. and hot milk mix to yolk mix (temper first), return entire mix to pot and cook at low temp constantly stirring with wooden spoon to egg doesn’t scramble… it is done when you can draw a clear line with your finger on the back of a spoon. add pinch of salt.