First with "Vanilla Ice Cream alla moda di Villiam":
1 liter of whole milkIn the USA we use vanilla extract to make desserts, not that powdered "vanillina" that Italians use. In the past I've had to buy it in the States and bring it over here. Then one happy day I saw Angry Chicken's post mentioning giving away homemade vanilla extract. So I checked out her link to VanillaReview.com and I followed their recipe. I made it up in December and just today filtered and bottled it (even though I had already used it before filtering). And it's soooo good! And now I have a life time's supply of vanilla extract! Yum! At some point I'll put up some recipes I use it with, be patient!
1 vanilla bean
100 g. (3.5 oz.) sugar
First cut the vanilla bean lengthwise with scissors or a knife. Boil the milk with the cut bean and sugar. Simmer until it evaporates down to half what it had been before. Let it cool down a whole day in the fridge so at to mature the cream and make the final ice cream creamier. Then put it in the freezer and blend it every 1 or 2 hours with an immersion blender (or whatever it's called, I can't remember right now!) or a fork so it doesn't form one block. When it looks like ice cream, it's ready. And gobble it up! But be sure not to forget it out of the freezer for too long because it starts melting pretty quickly.