Lynne of Cafe LynnyLu decided on Vanilla Ice Cream for this week's Tuesdays with Dorie recipe. I wasn't sure if I was going to try to make this because a few weeks ago, when we made the Honey Peach Ice Cream, my ice cream maker pretty much died on me. The motor itself is fine, but the bowl leaked out most of the freezing liquid. I decided to give it one last shot and see if it could make it. The ice cream maker is now officially 'dead' (the bowl anyway). It was only slightly churned and somewhat runny, so the texture wasn't as creamy as it could have been. The vanilla bean was nicely prominent in the flavor of the ice cream and the custard itself wasn't difficult to make.
Make sure to check the Tuesdays with Dorie blogroll to see everyone's ice cream variations this week!
Cream Puff Dough / Pâte à Choux
- Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
- Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in 1-inch rounds. Leave about 2 inches (5 cm) space in between each dough round to allow them room to puff. The dough should give you enough to pipe 30 puffs.
- Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the puffs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the puffs are puffed, golden and firm. The total baking time should be approximately 20 minutes.