Tahitian Vanilla Ice Cream Recipes

Steps:

• Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Cut the vanilla bean in half lengthwise and scrape the seeds into the water mixture using a paring knife. Add the empty vanilla pods. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool slightly. Remove and discard the vanilla pods.
• Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water mixture, coconut milk and rum. Beat until thick and light.
• Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
• Scoop the mixture into small glasses using an ice cream scoop. Garnish with toasted coconut and serve. Freeze any unused ice cream in an airtight container.
• Cook's Notes: To toast coconut, place sweetened or unsweetened, shredded or flaked coconut in a single layer on a baking sheet. Preheat oven to 375 degrees F. Bake, stirring occasionally, until golden brown, 5 to 10 minutes.
• If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.

Steps:

• Split and scrape vanilla bean: On cutting board, slit the bean lengthwise. Scrape down the length of the bean to scoop out all the seeds. Place the seeds in a little mound on the cutting board. Add a teaspoon of granulated sugar; work the sugar and seeds together with the tip of your middle finger, until sugar and seeds are totally mixed and seeds don't stick together anymore.
• Place vanilla bean and seeds, sugar, and milk in a saucepan. Stir occasionally until the mixture just starts to come to a boil. Cover; remove from heat and let stand 30 minutes.
• Remove vanilla bean and scrape it between your thumb and forefinger to get every bit of seed and pulp out of it. Discard pod.
• Cool overnight. Add to ice cream freezer and freeze according to manufacturer's directions.

Steps:

• To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
• Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
• Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
• Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
• Pour the yolks into the hot milk mixture, whisking gently to combine.
• Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
• Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
• Let chill, stirring occasionally as the mixture cools.
• When it is cold, stir in the half-and-half.
• Freeze in an ice cream maker according to manufacturer's directions.
• Pack into airtight freezer containers and freeze until ready to use.
• To prepare the brioche: Oil a large mixing bowl and set aside.
• Whisk the water, yeast, and eggs together.
• In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
• Slowly add the egg mixture.
• Mix until the dough forms a ball.
• Add the butter, a few small pieces at a time, until the butter is incorporated.
• Mix on medium speed for 4 minutes.
• Put the dough in the oiled bowl; the mixture will be soft.
• Cover with plastic wrap and place a towel on top.
• Refrigerate overnight.
• Line 2 sheet pans with parchment paper.
• Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
• Flour a work surface and roll out each ball of dough into a 6-inch circle.
• Brush off any excess flour.
• Refrigerate again.
• Place the circles on a work surface.
• Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
• Prick the bottoms with a fork and place on the prepared sheet pans.
• Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
• To finish: Preheat the oven to 350F (175C).
• Gently toss the filling ingredients together.
• Mound into the prepared brioche tart shells; the filling will cook down.
• Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
• Remove and keep warm.
• To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
• Put in a squeeze bottle.
• To serve: Place a brioche tart on each dessert plate.
• Dust with confectioner's sugar.
• Spoon berry coulis over the plates.
• Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
• Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.