🍦And The Winner Is!🥇
As a true blue, ice cream loving human, it’s not hard to believe that vanilla is the universal favorite flavor by a landslide. I mean, let’s face it, there are far more than 31 flavors in this world. But, I have to admit, vanilla is pretty wonderful. I’ve been making this classic Vanilla Bean Ice Cream for as long as I can remember. I’m kinda known for it! In the summertime, that’s what my friends and family expect at any get together. I usually pair it with a decadent chocolate sauce or fruit, but let me tell you, it’s perfect all on it’s own. Don’t miss out, National Vanilla Ice Cream Day is July 23rd!
They All Scream For This Ice Cream!
This is my signature recipe and it’s really, really delicious. It has far less eggs than most recipes. I do that on purpose, it just doesn’t need it. When I see a recipe for ice cream and it’s full of egg yolks (I mean I’ve seen recipes with up to a dozen) I just don’t find it appealing at all. That many eggs really kinda freaks me out! All my ice cream recipes call for the whole egg and just a few. It still the richest, most creamy and delicious ice cream….I guarantee!
This recipe is also a bit lower in sugar. Again, I’ve tested this recipe for years and it just doesn’t need too much sugar. It’s just that good. Let me know what you think! By the way, you can use this recipe as the base for all your own creations! Just omit the vanilla bean and add whatever you love. By the way……have you ever tasted garlic ice cream? Garlic’s not a favorite, but if you’d like to try some delicious alternatives to vanilla, here are a few links to a couple of favorites! Salted Caramel Ice Cream https://wp.me/p9KEfL-1gY and Vanilla Blueberry Swirl https://wp.me/p9KEfL-pD
Vanilla Bean Ice Cream
For this recipe, finding the best vanilla beans you can is important. When I first made it, I bought the whole beans from my grocery store. They were very expensive and very dried up and shriveled. You can buy from specialty stores or on line. I actually find some pretty great ones at Costco. They’re reasonably priced, plump and filled with vanilla.
Removing the Vanilla from the Bean
To get the most vanilla out of the bean, use a small sharp pairing knife. Cut the tips off each side. Then, carefully, split the bean in half horizontally. Using the dull side of the knife, scrape the seeds out of the pods.
The Vanilla Bean Ice Cream Custard
Into a medium sized bowl, crack three eggs and whisk until light and frothy. Set aside.
Into a medium sized heavy bottomed sauce pan, add 1 cup granulated sugar with 1 cup whole milk and 3 cups heavy cream and a pinch of salt (1/8 teaspoon). Add all the vanilla beans. I also add the empty pods to steep. Heat on medium low heat, stirring frequently. Once the mixture is heated through and before it starts to simmer, you need to temper the cold, whipped eggs into the hot milk mixture. Slowly add about 1/4 cup of the hot liquid to the whipped eggs, whisking constantly. Add another 1/4 cup, continuing to whisk. Slowly add the egg mixture to the milk mixture, whisking to combine. Set the whisk aside.
Using a wooden spoon, stirring constantly, heat the mixture until it begins to thicken. Once the mixture coats the wooden spoon enough that when you run your finger down the back of the spoon, it leaves a line that stays, it’s done. Remove from the heat. Remove the beans if you used them and discard.
Pour the custard into a medium sized metal, non-reactive bowl. I like to cool the custard by setting the bowl into a larger bowl that I’ve filled about 1/3 with ice and water. Set the bowl in gently, making sure it’s level and wont spill over. Once it’s begun to cool to around room temperature, cover the surface with plastic wrap and refrigerate for at least 12 hours.
Freeze according to the instructions of your ice-cream maker.
Note: I do not strain the ice-cream. I never have and see no purpose in straining. It always comes out perfectly!
It’s delicious just as it is or with any of your favorite toppings.
Enjoy!
Ingredients
- 1 Cup Whole Milk
- 3 Cups Heavy Cream
- 2 vanilla beans
- 1/8 teaspoon salt
- 3 eggs
- 1 cup granulated sugar
Instructions
- Into a medium sized bowl, crack three eggs and whisk until light and frothy. Set aside.
- Into a medium sized heavy bottomed sauce pan, add 1 cup granulated sugar with 1 cup whole milk and 3 cups heavy cream and a pinch of salt (1/8 teaspoon).
- Add all the vanilla scraped out of the bean. (you may also add the pods to steep)
- Heat on medium low heat, stirring frequently.
- Once the mixture is heated through and it starts to simmer, you need to temper the cold, whipped eggs into the hot milk mixture.
- Slowly add about 1/4 cup of the hot liquid to the whipped eggs, whisking constantly. Add another 1/4 cup, continuing to whisk.
- Slowly add the egg mixture to the milk mixture, whisking to combine. Set the whisk aside.
- Using a wooden spoon, stirring constantly, heat the mixture until it begins to thicken. (Note: Make sure to never let the mixture come to a boil)
- Once the mixture coats the wooden spoon enough that when you run your finger down the back of the spoon, it leaves a line that stays, it's done.
- Remove from the heat.
- Remove the beans if you used them and discard.
- Pour the custard into a medium sized metal, non-reactive bowl.
- You may cool the custard faster by setting the bowl into a larger bowl filled about 1/3 with ice and water.
- Set the bowl in gently, making sure it's level and wont spill over.
- Once it's begun to cool to around room temperature, cover the surface with plastic wrap and refrigerate for at least 12 hours.
- Freeze according to the instructions of your ice-cream maker.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
