Vanilla Ice Cream
2 cups whipping cream
1 cup milk
2 vanilla bean
9 egg yolk
2/3 cup sugar
4 egg white
1/2 tsp cream of tartar
1 cup sugar
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
3 tbsp milk
1 tsp vanilla extract
2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
4 tbsp sugar, for coating
Vanilla Ice Cream
Heat cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour).
Whisk together egg yolks, sugar and salt.
When cream has come just to a simmer, remove bean pods.
While whisking eggs, gradually add a little of the cream mixture at a time, until all has been mixed in. Reduce heat to medium low and return custard to heat, stirring until it thickens (or coats the back of the spoon). Remove from heat and strain. Chill completely.
Following manufacturer’s instructions, make ice cream as directed. Let firm up in freezer for an hour before scooping.
In a mixer or with an electric beater, whip egg whites and cream of tartar until foamy. Slowly add sugar and continue beating until whites hold a stiff peak.
Preheat oven to 350 F.
Cream together butter and 1 ¼ c sugar. Stir in egg, milk and vanilla.
Sift together flour, cream of tartar, baking soda and salt and stir in.
Shape small tablespoonfuls of cookie dough into balls and roll in sugar.
Place on a greased baking sheet and press down with palm of your hand.
Bake for 15 minutes and remove from pan to cool.
Line a baking sheet with plastic wrap. Scoop 6 scoops of ice cream onto sugar cookies and place on a baking sheet. Sprinkle with rum and re-freeze.
Using a spatula or palette knife, spread meringue over ice cream, pulling to create curls by pulling away from meringue (or a piping bag with a star tip makes easy work of this). Keep frozen until ready to serve.
Preheat oven to 400 F.
Bake alaskas for 2-3 minutes, until meringues just brown a little. Serve immediately.