There’s pretty much nothing better on a hot summer day than a cool scoop of ice cream!
The Peabody Hotel’s Executive Pastry Chef Konrad Spitzbart made his own fun flavors on the Live at 9 cooking set.
- Peabody Deli & Desserts
- Open Daily
- The Peabody Hotel
- 149 Union Ave.
The Peabody Memphis Vanilla Ice Cream Base
2 ½ cup Milk
½ piece Vanilla Bean
2 ½ cups Heavy Cream
¾ cup Egg Yolks
9 ounces Sugar
In a pot add milk, cream and split and scraped half of vanilla bean and bring to a boil.
Whisk egg yolks and sugar together, add third of hot milk/cream mixture, whisk together, pour yolks then back with rest of the milk/cream mixture and on low heat cook until just starting to thicken, keep on stirring well.
Take off and strain into clean container, over ice bath get mixture cold.
Have mixture sit in refrigerator overnight to ripen and then the next day finish mixture in ice cream maker.
