Classic Vanilla Ice cream
Hi friends!
This is my go to vanilla ice cream recipe. When I first started making and recipe testing ice cream, I was determined to create my staple vanilla ice cream flavor. It’s simple, classic, balanced and something quite frankly I ALWAYS have in my freezer. My guests know when they come over I usually have some sort of cookie for dessert accompanied by this vanilla ice cream to serve along side it. If it is your first time buying or you just curious about vanilla bean pods, Grade A vanilla bean pods tend to have more seeds and are great for this type of recipe or recipes that call for vanilla bean paste, While Grade B beans have slightly less seeds in them and a better for things like vanilla extract which I highly recommend making for your pantry. When making vanilla extract soaking the pods in alcohol lends the pods to get plump which lets you just snip off the ends and squeeze the seeds right into the recipe. I use vanilla beans not only for the seeds but for the for the rich floral vanilla flavor, and the extract to complement, deepen and intensify those notes. Do not forget or over look the addition of the salt, it gives this recipe balance which is important.
Yield 1.5 - 2 qts
INGREDIENTS
2 cups heavy cream
1 ¼ cup whole milk
2 vanilla bean pods
4 large egg yolks
150G sugar
1 Tbsp Vanilla extract
A pinch of salt
METHOD
Pour the cream and milk into a saucepan and turn on medium low heat, you want a gentle simmer here. Using your knife, slice one end off of the vanilla bean pod and squeeze the seeds and throw the pod into the saucepan with milks. Alternatively, split open vanilla bean pods and scrape out vanilla seeds, add them into the saucepan with the pod as well. Meanwhile, separate your 4 egg yolks from the whites into a medium bowl, add your sugar to the same bowl. Grab a damp towel and twist it into a circle and set the bowl with the egg yolks and sugar on top of it, this will help keep the bowl in place. Using your whisk, mix the egg yolks and sugar together. Initially the mixture will be lumpy and a deep yellow color continue to whisk until smooth, sugar has dissolved a bit, and is a pale yellow color.
Once the milk is warm, stream a little bit of the milk into the egg yolks and sugar mixture to acclimate to heat, whisking constantly. Then pour all of the contents in the bowl back into the saucepan over medium low heat stirring constantly with a spatula. Continue to cook until the liquid coats the back of a spoon, keeping the liquids at a gentle simmer, this should only take a few minutes. Remove the saucepan from the heat, add 1 tbsp of vanilla extract and the salt. Pour the mixture into a bowl, remember to scrape any remaining vanilla seed pods from the bottom of the saucepan. Set the bowl over ice to cool, place plastic wrap over the top to prevent a film from forming. Once cold, set in the refrigerator until completely cold, overnight is ideal but at least 8 hours min.
The next morning remove plastic wrap and squeeze any remaining mixture stuck on plastic wrap back into the bowl, fish out vanilla bean pods and set aside. Churn ice cream mixture according to manufacturer instructions. For the Kitchen aid attachment 20 mins should do the trick. It should be doubled in size, thick, rich, and creamy when it's finished. Place in a container of your choice and place in the freezer. The Ice cream mixture will harden up slightly as it sits in the freezer.
ENJOY!
