BHO Ice Cream

Pulled this ice cream recipe off the interwebs and it turned out pretty well.  This time I am using BHO, instead of bud.
 
Link to Ice Cream Recipe
 
Ingredients:
1/2 gallon half and half
12 egg yolks
3 cups sugar
3 tablespoons sugar
BHO
 
Equipment:
ladle
whisk 
rubber spatula
thermometer
double boiler set-up (use whatever works- I use a pot and mixing bowl that fits snuggly)
mixing bowl
 
First step bring half and half up to 170F using med. to high heat.  If you do not have a thermometer, look for the little bubbles forming around the edge of the pan.  Be careful not to scorch the half and half.  Then add you BHO (I used 8.2g) or bud.  Lower heat to as low as it will go and simmer for 1 hour.  This is now a good time to get the egg and sugar mix ready.
 
 

 

Mix 12 egg yolks, 3 cups of sugar and 3 tablespoons of vanilla extract together in another bowl.  After, the half and half has simmered for an hour, it is time to add the egg and sugar mixture.  Do this by tempering.  Tempering allows the eggs to be brought up to temperature slowly so one does not scramble the eggs.  Do this by adding a ladle full of half and half at a time.  Mix well after each ladle.  I do about 4 or 5 ladles before I dump the egg/sugar/half and half mix back into the original half and half bowl.
 
Stir for another 10 minutes, or until the mix thickens up (Don't know if the BHO had anything to do with this but it took about 20 minutes to thicken up). Let cool and place in tubber ware or other container.  Stir occasionally.  Place in freezer and stir until desired consitency.
 
I added green food coloring for effect.

Cooling now!

 

The ice cream was chilled in the fridge overnight.  I placed it in the freezer and will continue to check it and churn it until it has the texture i like.  About every half hour.