Vanilla bean ice cream
M got me the ice cream attachment for my Kitchenaid mixer as part of my birthday present this past summer and we haven’t really had a chance to use it. Well, we’ve used it once and the result didn’t seem spectacular enough to post about, so I don’t really count that. But, this ice cream! This ice cream is definitely worth posting about! I found it on David’s blog ( guy who had that fantabulous chocolate bread recipe) and knew it would be a complete rock-star recipe. Really, if the man could make out of this world chocolate bread, his vanilla bean ice cream would steal the show, too. What I have below is adapted from his original only because I didn’t have whole milk handy; so, I mixed skim milk and heavy cream. It was amazing. Rich, smooth, creamy. It’s a recipe that will be a standard in our house for a long time! You might remember that I mentioned pairing those chocolate chip cookie bars with vanilla ice cream; check the picture below, that’s exactly what we did! Heat the bars up a little in the microwave, top with some ice cream. Heavenly. Have fun with this one and enjoy!
What you need:
1/2 cup skim milk
1/2 cup heavy cream
A pinch of salt
3/4 cup sugar
1 vanilla bean, split lengthwise
2 cups heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
What to do:
- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with the dull edge of a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
- To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl (strainer over the bowl with the cream).
- In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Notes from David:
- Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
- For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.