Vanilla Bean Ice Cream

I’ll be home for summer in 10 days and I can’t wait!!  I have a countdown going on, actually. I’m very excited to put my new ice cream maker to good use and try out a lot of new flavours (if they turn out well I’ll share them here!) of both ice creams and sorbets.

I made this vanilla bean ice cream after my double cookie dough ice cream was a success. Vanilla ice cream is a classic flavour, made even better with the addition of  vanilla bean. This was my first time using vanilla beans, and I was a little nervous at first. I had a hard time scraping out all of the seeds from the pod, but the end result was a lovely, creamy ice cream that made me never want to go back to store bought cartons.

Vanilla Bean Ice Cream

Ingredients:
For the ice cream:
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ tsp. vanilla extract

Directions:
Combine the milk, sugar and 1 cup of the cream in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until warmed through.  Scrape the seeds from the vanilla bean into the mixture and add the husk of the bean as well.  Cover the saucepan, remove from the heat and set aside to steep for 30 minutes at room temperature.

Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour some of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Continue until you have added all of the milk mixture.  Return the mixture to the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, being sure to scrape the bottom of the pan as you stir.  Continue cooking until the mixture thickens and coats the back of a spoon (about 170-175°F.)  Pour the custard through the mesh sieve and stir it into the cream.  Place the vanilla bean into the custard mixture, stir in the vanilla extract, and stir until cool over an ice bath.  Cover and chill thoroughly in the refrigerator.

Remove the vanilla bean from the ice cream batter, stir well, and freeze in your ice cream maker according to the manufacturer’s instructions.

Source: Annie’s Eats

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2 Comments

  1. You ice cream looks like pure perfection! I am so excited for you that you get to go home soon.

    Reply

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