Vanilla Bean Ice Cream (Recipe)
We're going to create the classic delight of homemade Vanilla Bean Ice Cream. There’s something incredibly satisfying about the rich, creamy texture and the deep, aromatic flavor of vanilla bean ice cream made from scratch. Whether you enjoy it on top of a warm pie, with fresh berries, or simply on its own, this timeless treat is sure to bring joy to any occasion. Let's dive into making this delicious dessert right in your own home.
Ingredients
480 grams heavy cream (2 cups)
240 grams whole milk (1 cup)
125 grams sugar
1 gram kosher salt
1 plump vanilla bean, split lengthwise and seeds scraped out
8 large egg yolks
Instructions
Prepare the Vanilla Mixture:
Combine the heavy cream and whole milk in a double boiler or a heatproof bowl placed over a saucepan with gently-simmering water, ensuring the bottom of the bowl does not touch the water.
Add 1/2 cup (100 grams) of the sugar, the vanilla bean seeds and pod, and the salt. Stir until the sugar and salt are completely dissolved.
Heat the mixture until it starts to steam, then remove from heat.
Cover and let it steep for 15 minutes.
After steeping, remove the vanilla bean pod.
Set Up an Ice Bath:
Prepare an ice bath by filling a large bowl with ice and water, and place another bowl on top of it. Set this aside.
Whisk the Egg Yolks:
In a medium bowl, whisk the egg yolks with the remaining 2 tablespoons (25 grams) of sugar until the mixture is smooth and uniform.
Temping the Yolk Mixture:
Gradually add a small amount of the warm dairy mixture to the egg yolks while whisking continuously.
Slowly incorporate the rest of the warm mixture, whisking it in little by little until about half has been added.
Pour the yolk mixture back into the remaining dairy mixture in the double boiler.
Cook the Custard:
Heat the mixture over medium heat, stirring constantly with a wooden spoon.
Lower the heat to medium-low as needed, and cook until the mixture thickens and can coat the back of the spoon.
You'll know it's ready if you can draw a line through the custard on the spoon and it stays separate.
Strain and Cool the Custard:
Strain the custard through a fine-mesh sieve into the bowl over the ice bath.
Stir for 3 to 5 minutes, or until the custard has cooled down.
Transfer the cooled custard to a quart-sized container, cover, and refrigerate for at least 4 hours or preferably overnight.
Churn the Ice Cream:
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
Freeze the Ice Cream:
Transfer the churned ice cream into a lidded container and freeze for at least 4 hours, or until firm.
Final Scoops of Delight!
And there you have it—your very own homemade Vanilla Bean Ice Cream! With its smooth texture and rich, genuine vanilla flavor, this ice cream is the perfect treat for any dessert enthusiast. Whether you enjoy it on its own or paired with your favorite pies and cakes, this classic recipe is sure to be a hit. Enjoy the delicious results of your hard work and savor every creamy bite!