Vanilla Bean Ice Cream
Ingredients
- 500ml (2 cups) heavy cream
- 250ml (1 cup) whole milk
- 150g (3/4 cup) granulated sugar
- 1 vanilla bean
- 5 egg yolks
- Pinch of salt
Introduction
Welcome to a delightful exploration of homemade Vanilla Bean Ice Cream—a timeless classic that celebrates the elegant simplicity of this creamy and aromatic treat. Whether you’re an aficionado of sweet delicacies or seeking a refreshing summer indulgence, vanilla bean ice cream stands unparalleled. This step-by-step guide walks you through creating a batch of this perennial favorite, ensuring a rich and velvety indulgence in every scoop.
Kitchen Equipment Required
- Ice Cream Maker
- Medium Saucepan
- Mixing Bowls
- Whisk
- Fine Mesh Sieve
- Measuring Cups and Spoons
- Freezer-safe Container
Cooking Time
Total estimated time: 6 hours 30 minutes (includes freezing time)
Instructions
Step 1: Preheat Custard Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add them along with the bean pod to the mixture. Heat over medium heat until it begins to steam (do not boil), stirring occasionally to dissolve the sugar.
Step 2: Prepare Egg Mixture
In a mixing bowl, whisk the egg yolks and salt until slightly thickened and pale. Gradually pour a ladleful of the hot cream mixture into the yolks, whisking constantly to temper the eggs. Continue adding one or two more ladlefuls, then return the yolk mixture to the saucepan.
Step 3: Cook and Thicken the Custard
Continue to cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (around 80°C / 175°F). Do not let it boil to prevent curdling. Once thickened, strain the custard through a fine mesh sieve to remove the vanilla bean and any cooked bits of egg.
Step 4: Cool and Chill
Let the strained custard come to room temperature, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or overnight.
Step 5: Churn the Ice Cream
Pour the chilled custard into your ice cream maker, following the manufacturer’s instructions. Churn until the mixture thickens and becomes the consistency of soft serve, usually about 20-30 minutes.
Step 6: Freeze until Firm
Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Cover and freeze until firm, at least 2 hours or overnight for best results.
Conclusion
Congratulations on creating your own batch of luscious and creamy Vanilla Bean Ice Cream! From sourcing high-quality vanilla beans to savoring the final decadent scoop, each step reflects a labor of love. Perfect as a standalone treat or the foundation for creative sundaes, this ice cream promises to elevate any dessert experience. Share with family and friends, relish every delightful bite, and celebrate the joys of homemade goodness.
