Sunday, April 5, 2015

A Rack of Lamb with Vietnamese Curry Flavor- Cừu Nướng Cà Ri


I create this recipe because we like a braised curry lamb dish at a local Japanese restaurant and want to use a rack of lamb for a fancy dinner feast. US lamb has milder flavor than imported lamb.
Vietnamese curry powder can be found at oriental stores and it has a very long shelf life in an airtight container.  Lemon grass is sold in a bundle of two-three stalks and they can be frozen well in an airtight container.

1 rack of lamb (4 bones) about 1⅓ lbs for 2-4 servings depending on appetites.
1/2 tsp salt
1 tsp coarsely cracked black pepper.
2 Tbs olive oil
1 shallot, minced
5 garlic cloves, divided : 2 smashed, 3 minced
1 stalk of lemongrass, white tender part only, finely minced
1 Tbs Vietnamese curry powder
1 tsp sugar
1 Tbs fish sauce
1/4 cup canned coconut milk plus extra if needed
Baby arugula, Cala orange and soy vinaigrette  to serve

  1. Take the lamb out of the fridge 30-60 minutes before starting to cook.
  2. Wash and pat dry the rack of lamb  with paper towels.  Lightly score the fat side- making "Xs" at 1/2 inch intervals with a paring/chef knife.  Season with salt and pepper.  Set aside.
  3. Trim the stem end of lemongrass.  Peel 1 or 2 outer layers if any brown spots presented.  Cut about 3 inch length from the stem end. Save and freeze the top for another use. Then use a sharp peeler or chef knife to slice across the stem into thin round slices.  Chop the slices really fine with a knife or a food processor. Peel and chop shallot, garlic.
  4. Heating 1 Tbs of oil in a small saucepan over medium high heat.  Add minced shallot, garlic and lemongrass, stir until light brown and fragrant. Add curry powder, make a few quick stir.  Then add coconut milk, sugar and fish sauce.  Bring it to a boil.  Turn the heat down to medium or medium low and cook a few minutes to form a thick paste like dijon mustard. Set aside.
  5. Preheat oven to 400 oF with a rack  at lower third so that the rack of lamb will be at center position.
  6. Heating 1 Tbs of oil and smashed garlic cloves in a oven proof  large  skillet (large enough to hold the lamb) over medium high heat.  When the garlic is brown, remove and discard them.  Then add the lamb's fat side down first until good brown color.  Turn and sear other sides (about 2 minutes each side).  Brown the meat well is needed to bring out the flavor. Remove from heat.  Turn the bone side down in the skillet.  Schmear all curry paste on the lamb.  Roast until a thermometer inserted in the center registers 130 oF  about 35-45 minutes for medium rare.
  7. Transfer to a cutting board.  Tent loosely with a foil or cover with a heatproof bowl for 10 minutes, the roast temp will reach 150 oF.  Cut in chops and serve.

Baby Arugula, Cala orange and Soy vinaigrette

5 oz baby Arugula
1-2 Cala orange, peeled and segmented
2 Tbs soy sauce
2 Tbs extra virgin olive oil
2 Tbs white vinegar or lemon/lime juice
2 tsp sugar
1  shallot, peeled and thinly sliced
1 garlic clove, finely minced or crushed
  • Mix all ingredient well together in a small bowl except baby arugula and orange. 
  • Toss baby arugula with dressing right before serving.  Arrange orange segment on the top.







Friday, March 13, 2015

Boston Cream Doughnuts/Donuts- Bánh Tiêu Mỹ Nhân Kem Bọc Chocolate


We can buy donuts/doughnuts everywhere.  They are just a few dollars for a dozen at grocery stores and a little more expensive at donut shops.  Why bother make them at home?  Fresher or better donuts?   Try to see for yourself.  This recipe is based on America test kitchen and the baking powder is from Top pot Doughnut 

Make a dozen and doughnut holes
The vanilla yeast dough
   3 cups (15 oz) all purpose flour (fluff the flour first then scoop)
   6 Tbs sugar
   2¼ tsp instant or rapid rise yeast
  1/2 tsp salt
  1/2 tsp baking powder
  2/3 cup room temperature milk
  1 vanilla bean, split and seeds scraped or 2 tsp pure vanilla extract
  2 lightly beaten eggs at room temperature or 6 egg yolks
  6 Tbs unsalted butter at room temperature

The Chocolate powder sugar glaze
   2 Tbs milk
   1/2 tsp vanilla
   2 Tbs dark cocoa powder
   1 cup powdered sugar

The pastry cream
   2 eggs, slightly beaten or 6 egg yolks
   2 cups milk or heavy cream 
   2 Tbs all-purpose flour
   2 Tbs cornstarch
   1/2 to 2/3 cup sugar
   1/8 tsp salt
   2 Tbs unsalted butter if use milk
   2 tsp pure vanilla extract
  1. In a mixing bowl, combine all dry ingredient together with a spatula or large spoon.  Combine milk, vanilla seeds, pod and butter in a small sauce pan, warm it up to 105-115 oF on the stove or in microwave (use glass bowl or microwave proof bowl).  Remove vanilla pod.   Mix eggs, milk and butter mixer into the dry ingredient.
  2. Fit the stand mixer with a dough hook, beat at low speed #2 for 3 minutes.  The dough will start pull away from  the side but not the bottom.  Add more flour if the dough looks too wet:  2 Tbs at a time but no more than 1/4 cup.   Beat the dough until smooth about 8-10 minutes total.  The dough should be soft, smooth, elastic and tacky.  It will occasionally pull away from the bowl bottom near the end of kneading time..
  3. Cover the bowl tightly with plastic wrap, mark the dough's volume .  Put it at a warm place until double in bulk about 1 -2 hours.  The dough can be punched down at this time. Cover and chill in the fridge overnight or up to 2 days and take it out to room temperature (1 hours) before next step.
  4. Line two baking sheets with parchment/wax paper or silicon liner and dust with flour.  Turn the dough out on a slightly floured surface and roll out to 1/2 inch thick.  Use a floured 3-3.5 inch circle for filled doughnuts or  a donut cutter for donuts or 1-inch circle for doughnut holes.   Cut out as many doughnuts as possible and place them apart on prepared baking sheets.  The scraps can be knead and rerolled once to cut out more doughnuts:  do not overwork the scraps and let it rested 5 minutes before cutting.  Cover loosely with oil plastic wrap or wax paper or with a  kitchen towels and let them rise at a warm plate until double in size about 45 minutes to 1 hour.
  5. Heating 2-3 inch vegetable oil to 365 oF in a heavy bottom or dutch oven over medium heat or a fryer.  Line a baking sheet with a  wire rack.  Carefully pick doughnuts up with your hands or a oiled spatula .  Fry 3-4 doughnuts at a time until deep brown about 45 seconds to 1 minute, then flip to the other side with a slotted spoon or chopstick.  Cook until they are deep brown all over.  The midline of doughnuts may be lighter than the rest.  Doughnut with a hole in center and doughnut holes cook faster.  Remove hot doughnuts  to the wire rack to drain and cool.
  6. Make the filling while waiting for the dough to rise because it needs to be cool down to room temperature before using.   In a medium saucepan, whisk sugar, flours, salt, eggs and milk or cream together. Cook on medium heat, stirring/whisking constantly.  When the mixture start to bubble, adjust the heat down so the mixture bubbling gently.  Cook until thick enough to coat the back of a spoon and the line made by your finger through the coating will remain its shape.  Remove from heat, stir in butter if use and vanilla.  Strain through a fine mesh sieve and cool to room temperature.  Fill a pastry bag with filling.  Poke a hole on the side of a doughnut with the tip and pipe the filling in the center until the doughnut feels full. Wipe off any oozing filling.  Place filled doughnuts back on the wire rack.
  7. Mix all the ingredients of the glaze together until smooth in a medium bowl.  Dip top of each filled doughnut to the warm chocolate glaze. Let the excess glaze drips back into the bowl.  Place glaze doughnuts onto the wire rack to set about 30 minutes.  They are best when being prepared and served on  the same day.

Doughnut holes


  Cut the dough with 1 or 1.5 inch circle cutter and fried.  Roll them in sugar, powdered sugar, etc. serve       with jam.





Thursday, March 12, 2015

Xôi Đậu Xanh Thập Cẩm-Savory Sticky Rice with Multiple Toppings.


If Emeril makes a recipe for this dish, do you think it is worth trying?

"Xôi" cooked sticky rice is a humble dish that can be eaten as breakfast or snack or a meal.  Combine mung beans or other beans (black, red, peanuts, etc.) and sticky rice is popular in Vietnam.  We all know only animal provides complete protein.  Incomplete protein comes from other sources like in mung beans or grain/rice, etc.  When combine mung bean and rice together they act like a complete protein.  How our ancestors know about it? We never know, don't we?  Wait, if you remember: cooked sticky rice is called Xôi if it is cooked by steaming. and Cơm nếp if it is cooked in a rice cooker or a pot over a stove.

Sometime a little dark soy sauce and soy sauce is adding into the rice before cooking to make it a little darker color but we do sprinkle extra plain soy sauce over them when eating if necessary.  No fish sauce or dipping sauce here.  Oop sorry Emeril "BAM" 

Any of leftover as chicken, meat, bacon, hot dog, sausage, spam etc. can be use as toppings if you like too. How easy is that?

Sticky rice will absorb water slightly different from brand to brand, adjust water next time if you like your rice softer or drier.

Sticky Rice with Mung beans

Make 4-6 servings
   2 cups sticky/glutinous rice
  1/2 cup dried skinless mung beans
  1 tsp vegetable oil
  1/4 tsp salt

  1. Put mungbean in a small bowl, cover with  hot boiling water (about 1 inch above the top of mung beans) for 20 minutes.  Place sticky rice in another bowl, rinse several times with water to remove dust and enhance flavor, then cover with water (not need warm or hot water)
  2. Drain the rice well in a colander and transfer it to a rice cooker.  Rinse mung beans several times until water is clear.   Drain well, then add mung beans, salt and oil to rice. Toss well.  Add 1 3/4 cup water. The water should need to rise above the rice level about 1/4 inch.  Cook 15 minutes more after the cook button turns off automatically.  The rice and bean should be soft all the way to the core when you press a grain of rice between two fingers. 
  3. If you do not have a rice cooker, use a regular pot.  Bring it to a boil and turn the heat down to simmer (medium or medium low), cover for 10 minutes.  Open and stir and cover up again.  When the water evaporate and the surface rice gets dried, cover and adjust the heat to medium low or low to keep the steam is gentle but steady.  Cook until the rice is cooked through like above.   

Toppings

Chicken
   One half of chicken breast about 11 oz
   1 small shallot, finely minced
   2 garlic cloves, finely minced
   1 Tbs fish sauce
   1/2 Tbs sugar
   1/4 tsp ground black pepper
   1 Tbs vegetable oil or melted chicken fat 
Dried Shrimp
   1/3 cup dried shrimp, soaked in boiling hot water until soft about 20-30 minutes, drained well
   1 tsp fish sauce
   1/2 tsp sugar
  1/8 tsp ground black pepper
2 stick of Chinese sausage about 1/4 lbs, thinly sliced
2 eggs,  beaten with 1/8 tsp salt until uniform
4 green onion, thinly slice white and green part separate
2-3 Tbs vegetable oil
Soy sauce, and a few red hot Thai chili to serve
  1. Thinly slice chicken breast ( about 1/8 inch thick the thinner the faster it will be cooked)along the grain. Marinate with shallot, garlic, fish sauce, sugar, black pepper.  Set aside at least 15 minutes.
  2. In a large nonstick skillet, add a thin layer of oil cover the bottom over medium high heat.  When the oil start shimmering, add egg, swirl the pan around for the egg forming a thin layer at the bottom. Pour the extra egg back to the bowl.  Return the skillet back to the stove, when the top looks dry.  Remove the skillet from heat and turn it upside down over  a large cutting board or plate or just slide the egg out by tilting the skillet on its side.  Repeat with the remaining egg. Thinly slice eggs and set aside.
  3. Return the skillet to heat and add thinly slice sausage over medium  heat.  Slowly cook until sausages start to render the fat, curl and light brown both side.  Transfer them to a bowl.
  4. Return the skillet back to medium heat. Add 1 tsp oil, white part onion and dried shrimp.  Stir, then add 1 tsp fish sauce,  1/2 tsp sugar and 1/8 tsp ground black pepper.  Turn the heat down to medium low.  Cook 2-3 minutes for the shrimps absorb the seasoning and becomes shiny.  Do not cook too long the shrimp will be hardened.  Transfer shrimp to a bowl.
  5. Return the skillet back to the stove, add 1 Tbs of oil or melted chicken fat over medium high heat. Add chicken and marinade into a thin layer.  Cook a few minutes until the chicken turn opaque around the edges, turn over the other side. Adjust the heat if it seems too hot and not much liquid left in the skillet. Cook a few more minutes until the center cooked through-no longer pink or clear raw look.  Use the fork or chopstick poke into the center and pull apart to check.  Raw chicken is not safe to eat but over cooked chicken breast is touch. Transfer chicken to a large plate.  When the chicken is cool enough to handle, use the fingers and pull them apart into small pieces along the grain.  
  6. Return the skillet back to the stove, add 1 Tbs of oil over medium high heat.  When the oil is hot, add green onion,  remove from heat immediately and stir in chicken. 
  7. All the topping can be mixed into the cooked rice but they can be arranged on  a large platter and served on the side with regular soy sauce and thinly slice hot red pepper.


Wednesday, March 11, 2015

Vanilla Custard Ice Cream-Kem Vanilla



This recipes is based on David Lebovitz's  and Melissa Clark's. Two kinds of vanilla here is not a mistake but they help to boost the vanilla flavor.
Make 1 quart
  2 cup heavy cream
  1 cup whole milk
  3/4 cup sugar
  1 pinch of salt or 1/8 tsp fine sea salt
  6 egg yolks
  1 vanilla bean, split in half lengthwise, scrape the seeds
  3/4 tsp vanilla extract

  1. Combine heavy cream, milk,  and sugar in a medium sauce pan.  Scrape the seeds out of vanilla bean and add both seeds and bean to the mixture.  Bring it to a gentle boil, stir often over medium high heat.  Remove from heat, cover and let it steep at room temperature  30 minutes.
  2. Whisk the egg yolks in a medium bowl until  slightly thickening and light in color.  Continue whisking constantly and slowly add warm milk mixture into egg yolks. 
  3.  Pour the mixture back to the saucepan.  Stir the mixture constantly over medium heat with a heatproof spatula.Scrape the bottom often until the mixture is just thick enough to coat the back of spatula about 170 oF to 185 oF.  Pour the custard through a fine sieve to a bowl.  Add vanilla extract and vanilla bean back to the custard.  Let the mixture cool down at room temperature or stir to cool over an ice bath.  Cover and chill the mixture overnight in the fridge.
  4. Remove the vanilla bean before churning, wash and save for other use.  Churn and freeze as manufacturer's instruction of your ice cream machine.  Transfer the ice cream to an airtight container and freeze overnight before serving. 



Tuesday, March 3, 2015

Pan-Fried Dumplings with Pork, Napa Cabbage, and Chinese Chive


Dumplings symbolize prosperity as they are stuffed and their shape is similar to .  Square Nasoya egg roll wrappers is used here but you can use wonton wrappers.  You can find it at Walmart..  Each piece is cut in four 3-inch circles. A round cookie cutters is used to cut through a few wrappers at a time.

3/4 lb ground pork
3/4 lb napa cabbage
3 oz chinese chive/garlic chive, tough ends removed, washed, drained, and minced (about 1 cup)
1 tsp sesame oil
1/2 tsp kosher salt
1 tsp sugar
1 Tbs soy sauce
1 tsp grated ginger  ( use fresh or frozen ginger)
1 tsp Shaoxing wine  or dry sherry
1 package nasoya egg roll wrapper (1 lb)
6-8 Tbsp vegetable oil

Soy Dip
   2 Tbs soy sauce
   2 Tbs vinegar
   2 Tbs sake  or water
   1.5 Tbs sugar
   1 tsp sesame oil
   1 small  garlic clove, finely minced or crushed
   1 red small Thai chili, seeded and thinly sliced
   1 green onion, thinly sliced
  1. Make dipping sauce:  mix all ingredients of soy dip together.
  2. Bring 4 cups water to a boil.  Add cabbage, cook for 1 minute.  Drain and quickly  plunge cabbage into cold water.  Drain well and squeeze to remove excess water.  Thinly slice and finely chop, squeeze out again as much water as possible.
  3. In a large mixing bowl, combine pork, sugar, salt,  soy sauce, sesame oil, ginger, wine, cabbage, and chive.  Gently stir and let it rest for at least 1 hour or overnight in the fridge for flavor to develop.
  4. Put a heap teaspoon filling in center.  Moist the edge with water.  Fold circle over filling to make a half circle and pinch together once at the top.  Use the thumb and index fingers make 3-4 pleats at each side and pinch together  to seal.  Each dumpling should resembles a small crescent.  Arrange them on a silicon lined baking sheet, cover loosely with plastic wrap or slightly damp kitchen towel.   Repeat until all dumplings are filled.
  5. Heat 2 Tbs oil in a 12 inch skillet (non stick skillet helps to prevent sticking) over medium high heat.  Careful arrange dumplings pleat side up around edge of skillet without touching each other. and then in the center of skillet.  Immediately turn the heat down to medium low.  Fry until bottom is golden brown about 1 minutes.  Add 1/4 cup water, cover.  Cook until most water absorbed about 10 minutes.  If water evaporates fast, add 1/4 cup water and continue to cook until dumplings are cooked through-no pink in the center.  Remove the cover, and turn up the heat to medium, cook undisturbed until all the water evaporated and the bottom is golden brown and crisp. 
  6. Remove the dumplings with a thin spatula.  Carefully transfer them to a platter with the browned side up.  Serve immediately with soy dip.
*Note:

  • Dumpling can be formed 1 day ahead, chill in 1 layer without touching on silicon lined baking trays or frozen on the tray and bagged.  Frozen dumplings are cooked straight from freezer which need a little longer to cook but the flavor is still very good.


Saturday, February 21, 2015

Lion's Head Soup-Yang Zhou Shizitou - Canh Bún Tầu kiểu Thượng Hài




Lion head  is a Shanghai's specialty.  A oversize meatball represents  a lion and  ruffle cabbage and mung bean vermicelli as its mane.  The mung bean vermicelli is a fine shiny and can hold it shape in the broth for a long time even overnight.  It is considered a good luck food on the Lunar New Year.  This recipe is base on Cecilia Chiang 's.

Make 6-8  servings in a multiple courses meal

1 lb ground pork
1 Asian Shallot, minced about 2 Tbs
2-3 green onion, white part minced, green part thinly sliced separated.
2 medium garlic cloves, minced about 1 tsp
4 oz canned water chestnut, diced
1 Tbs soy sauce
1/4 tsp kosher salt
1 tsp sugar
1/4 tsp ground black or white pepper and plus more for garnish
2 tsp Shaoxing wine
1 Tbs cornstarch
3 cup chicken broth
12 oz napa cabbage  about 1/2 medium head)
2 oz mung bean vermicelli
2 Tbs vegetable oil


  1. Add shallot, white part of onion, garlic, salt, sugar , pepper in a medium bowl and crush them with a pestle or mallet into a paste .   Add wine, pork, water chestnut, soy sauce and cornstarch into the bowl with the paste and mix with the fingers until well combined and form a large ball.  Throw pork into the bowl about 3 minutes the pork becomes compact and sticky.  Cook 1/2-1/4 tsp of mixture in microwave  or fry in a pan with a little oil to taste. Divide into 4 to make 4 meatballs.  
  2. Soak vermicelli in hot water until soft about 10-15 minutes and keep them in soaking water until use.
  3. Wash and drain cabbage.  Cut the leaves into 4 lengthwise and then cut them crosswise into 3 sections.  Keep thick stems separated.  Wash and cut green onion.  Dice water chestnut.
  4. Preheat oil a medium skillet (8 inches) over medium high heat.  When the oil is shimmering, reduce the heat to medium and add meatballs. Brown meatballs all sides about 4-6 minutes.  If the meat brown too fast, reduce the heat to medium low. 
  5. Line the bottom of a medium saucepan with cut up thick cabbage stems.  Add meatballs, pour chicken broth. over meatballs.  The chicken broth should cover the meatballs if not transfer the meatballs into a smaller saucepan.  Bring it to a boil and reduce heat down to simmer.  Cover and cook about 10 minutes.  Add cut up cabbage, bring it up to a boil, and reduce heat down to simmer, cover, cook until the meatballs is cooked through (the center should be145 oF or no pink) and the cabbage tender about 10 minutes more. 
  6. Drain the vermicelli and add to the saucepan.  Bring it to a boil.  Remove from heat. 
  7. Arrange the meatballs on the top of cabbage and noodle, sprinkle green onion and ground pepper.  Serve immediately.  Store leftover in the fridge and reheat later.  The vermicelli may soak up more broth when sitting in the broth overnight.  Add more chicken broth if needed. 
*Note:
  • The pork can be divided into smaller meatballs and angel hair or small shape pasta as stars or letters will make a wonderful soup specially for kids.
  • A whole egg or egg yolk can be added to the meatball. 
  • 1 Tablespoon soy sauce can replace salt in meatball. 

Wednesday, February 18, 2015

Banana Foster-Chuối Rim/Ngào đường Kiễu Mỹ


Banana foster is a classic and elegant dessert made of flambéing bananas with butter,brown sugar, banana liqueur, and dark rum and served with vanilla ice cream.  It is prepared at tableside at restaurants around the world. It was created by chef Paul Blangé at Brennan restaurant in New Orleans, Louisiana in 1951 and  named after Richard Foster, a frequent customer and a very good friend of the owner.

I was introduced to this famous dessert at a silent auction for local charities while I was working for Sonny a while back. Here came the chef with a magic light.  Banana and caramel sauce had never tasted good like this before.  Omit alcohol if making this for kids.  Cook down for alcohol evaporated if you  do not like flaming.   Check out how to do set bananas on fire safely in Americastestkitchen.

This recipe is based on America test kitchen.  It does not have banana liqueur and use less sugar and butter.

Dim light to see the fire better.

Make 2 servings
   2 ripe banana, peeled and quartered or cut into 1/2 inch thick bias slices.
   2 Tbs unsalted butter
   1/4 cup packed brown sugar
   1/8 tsp cinnamon
   2 Tbs rum (white or dark)
   2 large scoops vanilla ice cream
  1. Peel bananas, cut each in half across, then lengthwise.
  2. Melt butter in a large (12inch) heatproof skillet  or flambé pan over medium  low heat.  If the heat is too high butter and sugar will separate and take more time to form a smooth sauce.  Stir in sugar,  until sugar dissolves and mixture becomes thick and smooth about 2 minutes.  Add bananas, spoon some sauce over bananas.  Cook  both sides until banana is tender but not mushy   about 1.5 minutes each side.  Remove from heat, carefully add rum. Return the pan to the heat, wait about 5 seconds for the rum warm up slightly, ignite rum with a long handle lighter or tilt the pan on gas stove for the rum caught the fire.  Shake back and forth to baste the bananas or use a long handle spoon to baste the banana with the warm liquid until the flame subside. Gently lift the bananas out of the pan, 4 pieces over 1 scoop of ice cream.  Spoon the sauce over bananas and ice cream and serve immediately.
Note:
  • Extra sauce can be warm up and serve with french toast like banana foster bread pudding. or french toast.
  • The original recipe contains banana liqueur but America test kitchen does not.  
  •  Banana flambe is similar to banana foster but might contain orange and or lemon juice, different liqueur. The bananas and ice cream amount can be increased or decreased to suit yours.
  • Bananas can be cut into thick 1/2 inch bias slices.
  • A pinch of cinnamon can be added to the fire to make it sparkled for a dramatic effect.
  • Dark rum is more flavorful. I used Myer 's dark rum but Barcadi 151 is preferred by chefs because of  higher alcohol percentage for more flambeing effect. 

Custard Vanilla Ice cream

This recipes is based on David Lebovitz's  and Melissa Clark's. Two kinds of vanilla here is not a mistake but they help to boost the vanilla flavor.

Make 1 quart
  2 cup heavy cream
  1 cup whole milk
  3/4 cup sugar
  1 pinch of salt or 1/8 tsp fine sea salt
  6 egg yolks
  1 vanilla bean, split in half lengthwise, scrape the seeds
  3/4 tsp vanilla extract

  1. Combine heavy cream, milk,  and sugar in a medium sauce pan.  Scrape the seeds out of vanilla bean and add both seeds and bean to the mixture.  Bring it to a gentle boil, stir often over medium high heat.  Remove from heat, cover and let it steep at room temperature  30 minutes.
  2. Whisk the egg yolks in a medium bowl until thicken and light in color.  Whisk constantly and slowly add warm milk mixture into egg yolks.  Pour the mixture back to the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula.
  4. Scrape the bottom often until the mixture is thick enough to coat the back of spatula about 170 oF to 185 oF.  Pour the custard through a fine sieve to a bowl.  Add vanilla extract and vanilla bean back to the custard.  Let the mixture cool down at room temperature or stir to cool over an ice bath.  Cover and chill the mixture overnight in the fridge.
  5. Remove the vanilla bean before churning, wash and save for other use.  Churn and freeze as manufacturer's instruction of your ice cream machine.  Transfer the ice cream to an air tight container and freeze over night before serving.